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Pasta With Artichoke &Olives

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Fatma Kaya
Fatma Kaya
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Recipe Information

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Video-Specific Recipe

Pasta With Artichoke & Olives

Cultural Context

Pasta with artichokes and olives reflects the Mediterranean influence in Turkish cuisine, combining fresh ingredients that celebrate the region's flavors. This dish is often enjoyed as a light dinner or as part of a larger spread during gatherings. Its versatility allows for adaptations based on seasonal ingredients, making it a beloved choice in many households.

TurkishTRmain
40 min
medium
4 servings
Servings4
200-250 g pasta
2 artichoke hearts (sliced)
15-20 seedless green olives
40-50 g dried tomatoes (washed and sliced)
4 sprig of parsley (chopped)
2-3 clove of garlic (chopped)
1-2 tbsp olive oil
1 tbsp butter
salt
black pepper
parmesan

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives can provide a different flavor profile with similar texture.

1

Boil water in a large pot and add salt.

2

Cook pasta according to package instructions until al dente; drain and set aside.

3

Heat olive oil and butter in a skillet over medium heat until shimmering.

4

Add chopped garlic and sauté until fragrant.

5

Add sliced artichoke hearts and green olives; cook until heated through.

6

Incorporate dried tomatoes and cook until they begin to soften.

7

Add cooked pasta to the skillet and toss to combine with the vegetables.

8

Season with salt and black pepper to taste.

9

Remove from heat and stir in chopped parsley.

10

Serve hot, garnished with grated parmesan.

Cooking Techniques

sautéingboiling

Equipment Needed

large potskilletcolanderserving bowl

Spice Level:

🌶️🌶️🌶️

Allergens

milkgluten

Also Known As

Artichoke Olive PastaMediterranean Pasta

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