Fresh Tomato, Olive, Artichoke

"My daughter works at an Italian restaurant and brought home something similar to this. We experimented and here it is. I love the fact that this doesn't need to be cooked--it's so fresh! The better your tomatoes are, the better this will be. I like to use grape tomatoes or roma. Please feel free to adjust any ingredient amounts to your taste. I love the capers in this and will usually add more, and 1/4 C oil is plenty for me. Cook time is for your pasta. (You can add very thin slivers of sweet or red onion, though I haven't tried it)."
photo by Jesslyn photo by Jesslyn
photo by Jesslyn
photo by Jesslyn photo by Jesslyn
Ready In:




  • Mix all ingredients, taste, and adjust seasonings to your liking.
  • Put aside to let flavors blend (not in frig!) while you cook up your pasta.
  • Angel hair works best for this.
  • I would use 8 oz, but then I like LOTS of flavor so for some 16 oz of pasta may be fine.
  • When pasta is done, drain, then immediately toss with tomato mixture.
  • Add more oil if needed.

Questions & Replies

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  1. vegan mom
    Every year I look forward to making this with my garden fresh tomatoes. I dream about this dish in the winter. One year I tried it with canned tomatoes and it just wasn't the same. Super fantastic dish.
  2. Jesslyn
    Freakin' Delicious!!! I used a purple heirloom and a yellow tie-dye heirloom for my tomatoes, an olive mix (not canned), marinated (not canned) artichoke, and left out all the rest. Then I drained the juice and served it on BentSlightly's Properly Prepared Spaghetti Squash. Healthy food should not be this good. :)
  3. sunkist100
    It was very tasty and reminded me of a dish they serve at Johnny Carinos. I served this "sauce" with Angel hair pasta. I think it needed something, so i added parmesan cheese. I'll be making agian!!
  4. Kmmd8925
    It is high summer here in New York and I had some fresh tomatoes to use up. I didn't have Mr.s Dash seasoning so I just left it out. Went heavy on the red pepper flakes, our preference. I boiled up a pack of Buitoni's fresh fettucini and I toasted some bread on the grill and called it dinner. We ate every bit. I will make this again.
  5. Evie in L.A.
    I didn't have fresh tomatoes, and I used marinated artichoke, omited the oil. It was really great testing and full of flavor. Thanks



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