Ingredients:

  • 1 pound (450g) pasta (penne, rotini, or fusilli recommended)
  • 2 tablespoons (30ml) olive oil
  • 2 cloves garlic, minced
  • 1 pint (500g) cherry tomatoes, halved
  • 1 (14-ounce/400g) can artichoke hearts, quartered and drained
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 1/4 cup (15g) fresh basil leaves, chopped
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (60ml) lemon juice, freshly squeezed
  • 1/4 cup (60ml) vegetable broth or water
  • 1/4 cup (25g) grated Parmesan cheese, plus more for serving
  • Salt and freshly ground black pepper to taste
  • 1/4 teaspoon red pepper flakes, for a touch of heat (optional)

Instructions:

  1. Heat olive oil in the skillet over medium heat. Add garlic and red pepper flakes (if using) and sauté for about 30 seconds until fragrant, being careful not to burn.
  2. Add cherry tomatoes, artichoke hearts, and Kalamata olives to the skillet. Cook for 5 minutes, stirring occasionally, until tomatoes begin to soften.
  3. Stir in lemon juice, vegetable broth (or water), and uncooked pasta. Season with salt and pepper.
  4. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the pasta is cooked al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking. Check the pasta is properly cooked.
  5. Remove from heat and stir in fresh basil, parsley, and Parmesan cheese.
  6. Serve immediately, garnished with additional Parmesan cheese, if desired.