Sun Dried Tomato and Artichoke Pasta
This healthy Sun Dried Tomato and Artichoke Pasta makes for an easy weeknight meal, a hearty meal prep, or a cozy weekend dinner.
Ingredients
- 8 ounces dried fusilli pasta (cooked and strained, according to package instructions)
- ½ cup pasta water (reserved before straining pasta)
- 2 tablespoons sun-dried tomato oil
- 12 - 14 ounces canned artichoke hearts (strained and diced)
- ¼ cup red onion (chopped)
- 2 ½ ounces sun-dried tomatoes in oil (diced)
- ¼ cup pitted green olives (sliced)
- 1 tablespoon capers
- 3 cloves garlic (minced)
- Salt & pepper (to taste)
- Optional toppings: fresh parsley
Instructions
- Add 2 Tablespoons of sun-dried tomato oil to a pan and turn on the heat. Add the artichoke hearts and red onions to the pan of hot oil and sauté for 3 minutes.
- Then, add in the sun-dried tomatoes, olives, capers, minced garlic, salt, and black pepper. Stir together and sauté for an additional 3 minutes.
- Add the pasta water and cooked fusilli pasta to the pan. Cook with the veggies another 1-2 minutes. Season with additional salt and black pepper as desired.
- Serve as is or top with fresh parsley. Enjoy!