Best 10 Artichoke And Black Olive Pasta Sauce Recipes

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Embark on a culinary journey to the heart of the Mediterranean with our enticing Artichoke and Black Olive Pasta Sauce. This delectable sauce, bursting with vibrant flavors, combines the earthy elegance of artichokes, the savory richness of black olives, and a symphony of aromatic herbs. Prepare to indulge in a symphony of flavors that will transport your taste buds to the sun-kissed shores of Italy.

Our curated collection of recipes within this article offers a diverse range of culinary creations that showcase the versatility of this exceptional sauce. Discover the classic elegance of Spaghetti with Artichoke and Black Olive Sauce, where al dente spaghetti intertwines with the exquisite sauce, creating a harmonious union of flavors.

Check out the recipes below so you can choose the best recipe for yourself!

MEDITERRANEAN PASTA WITH ARTICHOKES, OLIVES, AND TOMATOES



Mediterranean Pasta with Artichokes, Olives, and Tomatoes image

Vibrant, bold flavors await in this healthier pasta dish inspired by the unmistakable tastes of the Mediterranean.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 11

Coarse salt and ground pepper
12 ounces whole-wheat spaghetti
2 tablespoons olive oil
1/2 medium onion, thinly sliced, lengthwise
2 garlic cloves, thinly sliced crosswise
1/2 cup dry white wine
1 can artichoke hearts, drained, rinsed, and quartered lengthwise
1/3 cup pitted kalamata olives, quartered lengthwise
1 pint cherry or grape tomatoes, halved lengthwise
1/4 cup grated Parmesan cheese, plus more serving
1/2 cup fresh basil leaves, torn

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
  • 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 browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.
  • Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 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.

Nutrition Facts : Calories 498 g, Fat 13 g, Protein 18 g

PENNE WITH BABY ARTICHOKES, BLACK OLIVES AND PEAS



Penne with Baby Artichokes, Black Olives and Peas image

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 16

12 baby artichokes
4 tablespoons olive oil, divided
2 garlic cloves, minced
1 shallot, minced
1/2 lemon, cut in thin circles
2 bay leaves
1/2 teaspoon red pepper flakes
2 cups vegetable broth
1/2 cup black olives, pitted
1/4 cup fresh basil, chiffonade
2 tomatoes, diced
2 tablespoons butter
1/2 cup sweet peas
Salt and pepper, to taste
1 pound penne pasta, cooked
1/4 cup grated Pecorino Romano

Steps:

  • Rinse the artichokes in cold water. Bend back the green petals and snap them off all the way down to the light green and yellow leaves. Cut off the top cone of petals and the green part of the base. Cut the artichokes in half, if the choke and thistle look spiky, remove them. Otherwise, just put in acidulated water.
  • Coat a saucepan with 2 tablespoons olive oil and place over medium heat. Blot the artichokes dry then add them to the pan. Add the garlic, shallot, lemon slices, bay leaves and red pepper flakes. Pour in the stock, cover, and let simmer for 8 minutes to soften the artichokes. Remove the lid and add the olives, basil, tomatoes and butter, stir to incorporate. Add the peas and remaining oil; season again with salt and pepper. Cook pasta al dente and top with the baby artichoke sauce. Sprinkle with grated cheese before serving.

PENNE WITH ARTICHOKES AND BLACK OLIVES



Penne With Artichokes and Black Olives image

This is a really yummy, fast weeknight dinner. So good with some crusty bread and a glass of red wine.

Provided by Mika G.

Categories     Penne

Time 12m

Yield 4 serving(s)

Number Of Ingredients 5

8 ounces uncooked penne pasta, cooked and drained
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic
1 (6 ounce) jar marinated artichoke hearts, diced
1 (2 1/2 ounce) jar black olives, sliced
1/2 cup parmesan cheese, shredded

Steps:

  • In medium saucepan or skillet over high heat, bring tomatoes, black olives and artichokes, including marinade, to a boil.
  • Lower heat and simmer for 5 minutes.
  • Place pasta in serving bowl and pour artichoke sauce over pasta.
  • Sprinkle with parmesan cheese and serve.

Nutrition Facts : Calories 300.5, Fat 6.8, SaturatedFat 2.6, Cholesterol 11, Sodium 348.8, Carbohydrate 51.9, Fiber 10.5, Sugar 0.5, Protein 10.4

ARTICHOKES IN A GARLIC AND OLIVE OIL SAUCE



Artichokes in a Garlic and Olive Oil Sauce image

I used to work in a fabulous Italian restaurant, and the cooks taught me how to make this dish. I have modified it a bit, but it's very similar, and incredibly delicious.

Provided by SLW0784

Categories     Side Dish     Vegetables

Time 25m

Yield 2

Number Of Ingredients 6

4 ounces small uncooked seashell pasta
2 ½ tablespoons extra virgin olive oil
3 tablespoons butter
2 cloves garlic
1 sprig fresh basil, chopped
1 (8 ounce) can artichoke hearts, drained and quartered

Steps:

  • Bring a pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Toss with the cooked pasta to serve.

Nutrition Facts : Calories 590.9 calories, Carbohydrate 56.3 g, Cholesterol 45.8 mg, Fat 35.5 g, Fiber 6.6 g, Protein 12.6 g, SaturatedFat 13.6 g, Sodium 804.7 mg, Sugar 0.8 g

PASTA WITH ARTICHOKES AND PANCETTA



Pasta With Artichokes and Pancetta image

Sautéed artichokes with leeks and pancetta make a hearty, earthy sauce for pasta, brightened by a squeeze of lemon and some herbal dry vermouth. Take care to remove all the tough outer petals of the artichokes; you only want the thinnest, most tender petals to end up in the pan. Bacon avoiders can skip the pancetta. Just use extra olive oil and Parmesan at the end to make up for the missing richness.

Provided by Melissa Clark

Categories     dinner, pastas, main course

Time 1h

Yield 3 to 4 servings

Number Of Ingredients 13

1 lemon, cut in half
4 medium artichokes, or 8 to 10 small or baby artichokes
8 ounces short tubular or corkscrew-shaped pasta
Kosher salt
1 tablespoon extra-virgin olive oil, more as needed
6 ounces pancetta, diced
1 large leek, halved and thinly sliced
1/2 teaspoon ground black pepper, more for serving
2 tablespoons dry (white) vermouth or not-too-dry white wine
2 tablespoons chopped chives
1/4 cup parsley or mint leaves, chopped
1/4 cup grated Parmesan cheese, more for serving
Fresh lemon juice, for serving

Steps:

  • Squeeze one lemon half into a large bowl of cold water. Pluck off all tough leaves from one artichoke, until you reach leaves that are pale and soft. Using a vegetable peeler or paring knife, peel stem and trim base of artichoke, then dunk it in lemon water to keep it from browning. Cut off the top 1/3 of artichoke and discard. Cut artichoke in half; remove any inner purple leaves and scoop out the fuzzy choke if there is one. Thinly slice artichoke lengthwise to include some of the heart. Put slices in the lemon water and leave them there as you cut remaining artichokes.
  • Bring a large pot of heavily salted water to a boil, then cook pasta according to package directions. Reserve 1 cup pasta water, then drain.
  • Meanwhile, heat oil in a large skillet over medium heat. Stir in pancetta and cook until browned and crispy, stirring occasionally, 8 to 12 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate; leave fat in pan.
  • Drain the artichokes, shaking them well to remove excess water. Raise heat under pan to medium-high, and stir in artichokes, leeks, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook until golden brown and tender, 10 to 12 minutes. Reduce heat to low, and stir in vermouth, scraping up any browned bits from bottom of skillet.
  • Stir in cooked pasta, pancetta, chives and parsley. If the mixture seems dry, add pasta water, a little at a time. Stir in more salt to taste, Parmesan and lemon juice to taste.
  • Transfer to serving plates and top with a drizzle of oil, more black pepper, and more grated cheese.

Nutrition Facts : @context http, Calories 547, UnsaturatedFat 14 grams, Carbohydrate 65 grams, Fat 23 grams, Fiber 11 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 737 milligrams, Sugar 5 grams, TransFat 0 grams

MEDITERRANEAN PASTA



Mediterranean Pasta image

Mediterranean Pasta with tomatoes, artichoke, garlic, and lemon. A fast, healthy pasta recipe that's easy to make and filled with bright flavor! Keep the recipe vegetarian or serve with chicken or shrimp. A nutritious all-in-one meal.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 20m

Number Of Ingredients 12

1 tablespoon kosher salt (plus 1 teaspoon, divided)
6 ounces whole wheat angel hair pasta (whole wheat spaghetti, or similar whole wheat noodles (I recommend DeLallo whole wheat pasta))
4 cloves garlic
2 cups grape tomatoes (or cherry tomatoes)
1 can quartered artichoke hearts ((14 ounces))
1 can whole pitted black olives ((6 ounces))
3 tablespoons good-quality olive oil
1/2 teaspoon ground black pepper
1/4-1/2 teaspoon crushed red pepper flakes
1/4 cup freshly squeezed lemon juice (about 1 lemon)
1/4 cup freshly grated Parmesan cheese
1/4 cup fresh Italian parsley (chopped)

Steps:

  • Bring a large pot of water to a boil and add 1 tablespoon salt. Cook the pasta until al dente. Reserve 1/2 cup of the pasta water, then drain.
  • While the water boils and pasta cooks, prep your vegetables and remaining ingredients: mince the garlic; halve the cherry tomatoes; drain and roughly chop the artichokes; drain and slice the olives in half. Once the vegetables start cooking, the recipe goes quickly, so you want to be ready.
  • Heat the olive oil in a large skillet over medium high heat. Add the tomatoes, garlic, the remaining 1 teaspoon salt, pepper, and crushed red pepper flakes. Cook, stirring frequently, until the garlic is fragrant and the tomatoes begin to break down and release some juices into the oil, 1 to 2 minutes.
  • Add the pasta to the skillet and toss to coat. Add the artichokes and olives. Drizzle the lemon juice over the pasta. Continue tossing and cook for 1 to 2 minutes, until warmed through. If the pasta seems too dry, add a splash of the reserved pasta water to loosen it. Taste and adjust the salt and pepper as desired. Remove from heat and sprinkle with Parmesan and parsley. Toss once more and enjoy.

Nutrition Facts : ServingSize 1 (of 6), Calories 375 kcal, Carbohydrate 44 g, Protein 10 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 5 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 15 g

LINGUINE WITH ARTICHOKE-TOMATO SAUCE



Linguine with Artichoke-Tomato Sauce image

When you need a toss-together pasta dish, this is just the ticket. Tart marinated artichokes enhance the tomatoes. The sauce is so flavorful, no one will miss the meat. -Mary Ann Lee, Clifton Park, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

12 ounces uncooked linguine
1 can (28 ounces) whole tomatoes with basil
1 jar (7-1/2 ounces) marinated quartered artichoke hearts
1 cup chopped sweet onion
2 garlic cloves, minced
3 tablespoons olive oil, divided
1/4 cup capers
1/4 cup tomato paste
8 fresh basil leaves, torn
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Grated Parmesan cheese

Steps:

  • Cook linguine according to package directions., Meanwhile, coarsely chop tomatoes, reserving liquid. Drain artichokes, reserving 1/4 cup marinade. In a large skillet, saute onion and garlic in 2 tablespoons oil until tender. Add the tomatoes, artichokes, capers, tomato paste, basil, sugar, salt, pepper and reserved tomato liquid and artichoke marinade., Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened. Drain linguine and transfer to a large bowl. Toss with tomato mixture and remaining oil. Sprinkle with cheese.

Nutrition Facts : Calories 375 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 740mg sodium, Carbohydrate 56g carbohydrate (9g sugars, Fiber 4g fiber), Protein 10g protein.

ARTICHOKE, OLIVE & LEMON PASTA



Artichoke, olive & lemon pasta image

Packed with flavour, requires minimal shopping and ready in 15 minutes. A perfect Monday night supper

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 15m

Number Of Ingredients 7

400g spaghetti
zest and juice 1 lemon
3 tbsp olive oil
50g freshly grated parmesan
100g artichoke heart from a jar
handful black olive
100g bag wild rocket

Steps:

  • Boil the pasta. While it cooks, mix together the lemon zest and juice, oil and Parmesan.
  • Drain the pasta, reserving 3 tbsp of the cooking water, then return to the pan with the lemon mix, cooking water, artichokes and olives. Heat through briefly, season well, stir through the rocket, then serve.

Nutrition Facts : Calories 528 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 1.06 milligram of sodium

ARTICHOKES, CAPERS, OLIVES, LEMON ZEST, AND ITALIAN TUNA ON PASTA SHELLS



Artichokes, Capers, Olives, Lemon Zest, and Italian Tuna on Pasta Shells image

Provided by Linda West Eckhardt

Categories     Olive     Pasta     Quick & Easy     Dinner     Lunch     Tuna     Artichoke     Summer     Capers

Yield Makes 4 servings

Number Of Ingredients 12

8 quarts water
3 tablespoons salt
1 pound small pasta shells
Salsa Cruda:
1 (6-ounce) jar artichoke hearts, drained
1/4 cup drained and rinsed capers
1/2 cup pitted and chopped Kalamata olives
juice and zest of 1 lemon
2 (6 1/2 ounce) cans imported Italian tuna in olive oil, drained
1/2 cup extra-virgin olive oil
freshly ground black pepper to taste
1/2 cup chopped fresh flat-leaf parsley leaves

Steps:

  • In a 10-quart pot, bring the water to a brisk boil. Add salt and stir in the pasta shells. When the water returns to a boil, begin timing and cook al dente according to the package directions. Reserve 1/2 cup of the pasta cooking water. Drain the pasta, but do not rinse. Transfer the shells to a large serving bowl. Stir in the reserved pasta water to keep the pasta from sticking to itself. Pasta continues to cook and absorb water even when it has been drained. Add in the salsa cruda ingredients and toss. Garnish with chopped parsley leaves.
  • Preparation time: 10 minutes; cooking time: 15 minutes

CREAMY ARTICHOKE PASTA



Creamy Artichoke Pasta image

Make a luscious pasta dish with no cheese, cream or butter? Absolutely! The canned artichoke hearts get blended into a creamy sauce that's mixed with roasted red peppers, olives, capers and fresh herbs for a colorful dinner. This is an out-of-the-box, unexpected vegan pasta dish that will delight your family and be easy on the budget.

Provided by Valerie Bertinelli

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1 pound dried fettuccine (see Cook's Note)
Two 14-ounce cans artichoke hearts, rinsed and drained
2 tablespoons extra-virgin olive oil, plus more as needed
1 cup chopped roasted red peppers
1/2 cup kalamata olives, halved
3 tablespoons capers
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, thinly sliced
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente.
  • Meanwhile, blend the drained artichoke hearts, 1/4 cup water, 1/4 teaspoon salt and 1/4 teaspoon pepper in a high-powered blender until completely smooth. Set aside.
  • Heat the olive oil in a large high-sided skillet or braiser over medium heat. Add the roasted red peppers, olives, capers and red pepper flakes and sauté until warmed through, about 2 minutes. Stir in the garlic and a drizzle of oil if needed. Continue to cook, stirring frequently, until the garlic is slightly softened but not brown, about 1 minute. Stir in the blended artichoke hearts, then reduce the heat to low.
  • When the pasta is ready, reserve 1 cup of the pasta water, then drain the pasta and add it directly to the skillet with the artichoke sauce. Add about 1/2 cup of the reserved pasta water and toss together until the sauce and water become a cohesive creamy mixture, add more pasta water as needed. Turn off the heat. Add the basil and parsley, toss to combine and serve.

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Don't overcrowd the pan when cooking the artichokes. This will prevent them from cooking evenly.
  • If you can't find jarred artichoke hearts, you can use fresh artichokes. Just be sure to trim and cook them properly before adding them to the sauce.
  • Feel free to adjust the amount of garlic and red pepper flakes to your liking.
  • Serve the sauce over your favorite pasta, such as spaghetti, linguine, or penne.
  • Garnish the pasta with grated Parmesan cheese, chopped fresh parsley, or crumbled bacon.

Conclusion:

This artichoke and black olive pasta sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and can be served over your favorite pasta. You can also use it as a dipping sauce for bread or vegetables. If you are looking for a tasty and versatile sauce, give this recipe a try.

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