Mediterranean Pasta with Artichokes

To try

Servings: 4 · $5/serving · Active: 5 min · Total: 25 min ·

mediterranean-pastaartichoke-pastacandidateto-tryvegetarianpastaquickweeknight

Notes

Added as a to-try option from the validated A Couple Cooks source list because it is a quick pantry-friendly vegetarian pasta.
Imported from structured recipe metadata on 2026-06-04T09:01:18-04:00.
Image saved locally at /images/mediterranean-pasta-with-artichokes.jpg.

Quantity	Unit	Item	Section	Pantry?
12	ounces	rigatoni	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
3	tablespoons	olive oil, divided	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	yes
2	cups	cherry tomatoes, halved	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
4		garlic cloves, minced	Produce	no
1/2	cup	green olives, chopped	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
		14-ounce can artichoke hearts, drained and chopped	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
		Freshly ground black pepper	Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts	yes
		Zest of 1 lemon	Produce	no
1/2	cup	finely grated Parmesan cheese	Mexican/Italian ingredients	no
		Kosher salt	Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts	yes
1	small	handful fresh basil leaves	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
1/2	cup	panko	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
1	teaspoon	smoked paprika	Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts	yes
1/4	teaspoon	kosher salt	Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts	yes

Bring a large pot of generously salted water to a boil; I usually add 1 tablespoon kosher salt to a large pasta pot filled halfway with water. Add the rigatoni and cook according to package directions until al dente (usually 10 to 12 minutes). Reserve 1 cup of the pasta water, then drain.
Meanwhile, in a large skillet over medium heat, warm 2 tablespoons of the olive oil. Add the cherry tomatoes and 1 pinch of salt and cook until softened and beginning to wilt, about 5 minutes. Add the garlic, olives, and artichoke hearts, season with freshly ground black pepper, and stir to combine. Cook for 1 minute, until garlic is fragrant and remove from the heat.
On a cutting board, mince together the basil, panko, smoked paprika, and kosher salt until evenly combined.
Add the drained pasta to the skillet along with the remaining olive oil, lemon zest, and Parmesan. Toss to coat, adding splashes of the reserved pasta water as needed to loosen the sauce. Taste and add a bit more salt if desired, keeping in mind the breadcrumbs will also add salt. Serve garnished with basil breadcrumbs (required for the flavor!).