Pasta Puttanesca


  • 1 cup quartered marinated artichokes
  • 12 ounces cherry tomatoes
  • 1/2 cup pitted Castelvetrano olives
  • 1/2 cup fresh parsley leaves, plus more for garnish
  • 4 1/2 cups water
  • 12 ounces dried linguine pasta
  • 1/4 cup capers
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon chopped garlic


  1. Cook linguine as instructed on package. Drain and set aside.
  2. In a large skillet, cook garlic in oil over medium heat for 1-2 minutes. Add halved cherry tomatoes, pitted Castelvetrano olives, coarsely chop fresh parsley leaves, capers, olive oil, kosher salt, and teaspoon black pepper.
  3. Sautee over high heat for about 4-5 minutes or until tomatoes are tender but not mush. Add in pasta and artichokes, toss well before serving.
  4. Remove from the heat. Top with more fresh parsley. Taste and season with more salt as needed.