Mediterranean Olive Pasta Recipes

Steps:

• In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
• Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.
• Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.

Steps:

• Bring a large pot of lightly salted water to a boil. Add the pasta and return the water to a boil. Stir the olive oil and garlic into the pasta and water; continue cooking until cooked through yet firm to the bite, about 11 minutes; drain. Reduce the heat to medium-low and return the pasta to the pot.
• Stir the tomatoes, bell pepper, fava beans, onion, and lemon juice into the pasta; simmer together until hot and the flavors have melded, 7 to 8 minutes. Top with halloumi cheese and sliced almonds to serve.

Steps:

• If using kalamata or Greek olives, remove the pits by smashing the olives with the flat side of a chef's knife blade and discarding the pits.
• Roughly chop the olives.
• Heat the olive oil in a pan.
• Add the onions and saute for one minute.
• Stir in the garlic and saute for one minute (do not let the garlic get brown).
• Stir in the chopped tomatoes and olives.
• Heat for five minutes and then add the marinara sauce and the wine.
• Warm until heated through (about five more minutes) and toss with the hot pasta.