Penne with Artichokes, Feta and Black Olives
You’ve come to the right page if you want a tasty meal ready to roll out quickly. This combination of tender artichoke hearts and briny black olives offers a variety of tastes with “no two bites the same,” according to one recipe tester. I usually make a big batch and eat it warm the first night, then serve the leftovers as a cold pasta salad. The feta cheese is not essential so skip it if you want to eat dairy-free. Another tester passed along a nice tip: When draining your pasta, use a silicone clip-on strainer so you don’t have to remove it from the pot.
Ingredients
- 12 ounces penne or other short pasta
- 4 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ¾ cup pitted Kalamata black olives, halved
- 1 (14-ounce) can quartered artichoke hearts, drained
- 4 green onions, thinly sliced
- 1 pint (about 2 cups) cherry tomatoes, halved
- 10 to 12 large fresh basil leaves, cut into thin ribbons
- ¼ cup chopped fresh parsley (optional)
- Freshly ground black pepper
Serving suggestion
½ cup crumbled feta cheese
½ cup toasted pine nuts
Instructions
- 1Cook the pasta in a large pot of salted water according to package directions. Drain, and return the pasta to the pot.
- 2Add the olive oil, red wine vinegar, lemon juice, oregano, red pepper flakes, garlic, and salt and stir until mixed. Add the black olives, artichoke hearts, green onions, cherry tomatoes, basil, and parsley, if you have some on hand, and toss until combined. Taste and season with more salt and pepper, as needed.
- 3Serve topped with a generous sprinkle of feta cheese and pine nuts.
Easy Ingredient Swaps
↔2 medium garlic cloves, minced, for the garlic powder
↔Pitted black olives for the Kalamata olives
↔½ red onion, thinly sliced, for the green onions
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