Artichoke and Olive Spaghetti
Artichoke and Olive Spaghetti
A bright, Mediterranean-inspired pasta dish: tender marinated artichokes and savoury black olives in a rich sieved-tomato sauce, finished over spaghetti. Perfect for a quick weeknight dinner or relaxed entertaining.
Prep: 15 minutes · Cook: 40 minutes
What Is Artichoke and Olive Spaghetti?
A Mediterranean-style pasta that pairs spaghetti with a slow-simmered sieved-tomato sauce enriched with marinated artichoke hearts and black olives. The artichokes bring a tender, tangy bite while the olives add a savoury, briny depth.
Why Make Artichoke and Olive Spaghetti?
- Turns a few pantry staples into a full, flavourful meal
- Balances sweet tomato, briny olives and tangy artichokes
- Works for both weeknight dinners and casual entertaining
- Comes together in about 55 minutes start to finish
- Naturally vegetarian
Unico Products Used in This Recipe
Ingredients
- 2 tbsp olive oil (plus extra for finishing)
- 1 red onion (large, chopped)
- 2 cloves garlic (crushed)
- 1 tbsp lemon juice
- 2 baby eggplants (quartered (quantity not in source; verify))
- 796 mL plum tomatoes (sieved)
- 2 tsp superfine sugar
- 2 tbsp tomato paste
- 14 oz marinated artichoke hearts (drained and halved)
- 1 cup pitted black olives
- 375 g spaghetti
- fresh basil (to garnish)
- black olives (to garnish)
- salt and pepper (to taste)
- olive bread (optional, to serve)
Instructions
- Heat 1 tbsp of the oil in a large skillet and gently fry the garlic, onion, lemon juice and eggplant for 4-5 minutes, until lightly browned.
- Pour in the sieved tomatoes, season with salt and pepper, and stir in the sugar and tomato paste.
- Bring to a boil, then reduce the heat and simmer for 20 minutes.
- Gently stir in the artichoke halves and olives and cook for 5 minutes more.
- Meanwhile, cook the spaghetti in lightly salted boiling water for 8-10 minutes, until tender but still firm.
- Drain well, toss with the remaining olive oil and season with salt and pepper.
- Transfer the spaghetti to a warm serving bowl and top with the vegetable sauce.
- Garnish with basil and olives and serve, with olive bread alongside if you like.
Cooking Tips
- Keep the spaghetti al dente so it holds the sauce
- Simmer the sauce the full 20 minutes to deepen the flavour
- Add a splash of pasta water to loosen the sauce if needed
- Drain the artichokes and olives well so the sauce isn't watery
- Finish with a little raw olive oil for a richer taste
Frequently Asked Questions About Artichoke and Olive Spaghetti
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1. Can I use a different pasta instead of spaghetti?
Yes. Linguine, fettuccine or a short shape like penne or rotini all work well and hold the chunky sauce.
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2. Is this recipe vegetarian?
Yes, it is vegetarian as written. Check that your pasta and other packaged ingredients suit your needs.
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3. How do I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water.
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4. Can I make the sauce ahead of time?
Yes. The artichoke and olive sauce can be made a day ahead and refrigerated; cook fresh pasta when ready to serve.
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5. How can I add protein?
Stir in cooked chick peas or white beans, or top with grilled chicken or flaked tuna.
Cooking Guides & Tips
- Marinated Artichokes: How to Use Them How to use jarred marinated artichokes — straight from the jar to salads, pastas, pizzas and dips.
- How to Cook Pasta Perfectly Every Time
- Choosing the Right Pasta Shape for Your Sauce
Artichoke and Olive Spaghetti Made Simple
Artichoke and Olive Spaghetti turns a handful of Mediterranean pantry staples into a rich, satisfying meal with very little effort. Quality jarred artichokes, olives and tomatoes from Unico keep the result consistent and full of flavour.