Pasta with artichokes, olives and baked tomatoes
4 servings
45 minutes
This recipe is a true gastronomic journey to sunny Greece, where fresh vegetables and aromatic herbs create a harmonious union. Pasta with artichokes, olives, and roasted tomatoes is an exquisite dish with rich flavor and a slight tanginess from the capers and tomatoes. The roasted tomatoes add sweetness to the sauce, while the artichokes provide a tender texture. Extra virgin olive oil enriches the dish, making it rich and fragrant. This dish is perfect for both family dinners and festive gatherings, highlighting the simplicity and elegance of Mediterranean cuisine.
1
Preheat the oven to 180 degrees. Slice the tomatoes into half-moons and place them in a baking dish. Drizzle with 5 tablespoons of olive oil, sprinkle with sugar, salt, and pepper. Bake for 20 minutes.
- Tomatoes: 3 pieces
- Extra virgin olive oil: 8 tablespoons
- Sugar: 2 teaspoons
- Ground black pepper: to taste
2
Cook the pasta in salted water until al dente.
- Pasta: 500 g
3
Clean the onion and artichokes, chop the onion, and dice the artichokes. Sauté the artichokes and onion in 3 tablespoons of olive oil until the vegetables are soft. Add tomatoes, capers, olives, and thyme, and season with pepper. Mix the vegetables with the pasta and drizzle with olive oil.
- Onion: 2 heads
- Artichokes: 6 pieces
- Extra virgin olive oil: 8 tablespoons
- Tomatoes: 3 pieces
- Capers: 1 tablespoon
- Tomato sauce: 100 g
- Ground black pepper: to taste
4
Serve the dish in deep plates on the table.
- Extra virgin olive oil: 8 tablespoons