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Total Time
25mins
Prep 15 mins
Cook 10 mins

This is a DELICIOUS and HEALTHY pasta recipe I got from Body+Soul magazine. You can also use brown rice pasta instead of wheat pasta.

Ingredients Nutrition

Directions

  1. In large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
  2. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until lightly browned, 3-4 minutes. Add wine and cook until evaporated, about 2 minutes.
  3. Stir in artichokes and cook until starting to brown, 2-3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1-2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.