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Lemony Roasted Artichoke and Olive Pasta

Pantry staples step up to create a super quick and tasty dinner totally company worthy! Bright and fresh, this is a year round dish.

Course Main Course
Cuisine North American
Keyword artichoke hearts, castelvetrano olives, pantry, pasta
Prep Time 10 minutes
Cook Time 28 minutes
Servings 4

Ingredients

  • 1 6 to 8 oz jar of drained artichoke hearts, but feel free to use more if you really like artichokes! (or 175 ml or more)
  • 1 tbsp olive oil
  • 4 tbsp pine nuts or slivered almonds
  • 10 oz pasta of choice, I like spaghetti, but if you like bow ties, go for it! (or 285 grams)
  • 2 medium garlic cloves, minced
  • 1/4 tsp chilli flakes, or more to taste
  • 1 cup drained castelvetrano olives, or other mild briny green olive
  • 4 tbsp room temperature Saffron Butter, see Notes for recipe link, can use regular butter if so desired.
  • 2 tsp freshly squeezed lemon juice, or more if desired
  • kosher salt and coarse ground black pepper
  • 1/3 cup chopped fresh parsley
  • 1 oz shaved Parmesan, Manchego or Peccorino cheese, about 1/2 cup

Instructions

To Roast the Artichoke Hearts

  1. Preheat the oven to 450F.
  2. Drain and cut the hearts in half. If they are large, you can quarter them as well. Spread them out on a baking sheet. Drizzle with up to 1 tbsp olive oil.

  3. Place in the oven and roast fro 15-18 minutes, till just starting to brown on the edges. Turn halfway through the roasting time.

  4. Set aside while you cook the pasta.

Toast the Nuts, while the hearts are in the oven

  1. Place the nuts in a skillet set over medium heat. Toast, stirring occasionally till fragrant and starting to turn golden, about 8 minutes. Set aside.

Pasta

  1. Cook the pasta in well salted boiling water according to the package directions.

  2. At about the half way point of the pasta cooking time, add 2 tsp of olive oil to a large skillet set over medium heat. Add the chilli flakes and sauté till the garlic becomes fragrant.

  3. Add the roasted artichoke hearts and olives and toss.
  4. At this point the pasta should be ready. Drain, reserving 1/4 cup of pasta water. Add the drained pasta to the skillet, along with 4 tbsp of saffron butter.
  5. Toss everything to coat with the butter. Feel free to add a bit more butter if so inclined! If necessary, add some of the reserved pasta water to help thin out the 'sauce'.
  6. Remove from the heat. Drizzle with fresh lemon juice, and salt and pepper to taste. Start with 1/2 tsp of each. Taste and re-season as desired.

  7. To serve, spread everything out on a platter, or into individual bowls or plates. Scatter fresh parsley and toasted nuts over the pasta. Shave the cheese over the pasta. Serve.

Recipe Notes

Saffron Butter Recipe link
Feel free to serve over zoodles, rice or even gnocchi.
Feel free to start with sautéed pancetta, or bacon. Add leftover chicken, or even shrimp.

Don't be shy with the salt and pepper, just taste first.  The olives and artichoke hearts come with some built in salt.