This is actually the second time I’ve made this dish. The first was late one summer evening, Simon and I were starving, didn’t want to go to the store, so I did what I always do; assess the ingredients I had on hand and made something up. These are my favorite recipes. They always end up looking effortlessly beautiful and tasting incredible. Of course they are always done at night when I can’t capture the moment on film (I only shoot in daylight) and often I can never remember exactly what ingredients I threw together.
This time I knew I had something special right away. First of all Simon was willing to try marinated artichokes for the first time—which speaks volumes if you know how picky he is! Second, it looked so pretty I knew it needed to be recreated. I’ll be honest, the original was far better looking. I’m telling you, the less I think about a dish the better it comes out. It’s so hard to find a balance between that and being a food blogger who create recipes people can actually follow.
If I could get away with it I’d eat pasta every day. Even with the simplest ingredients it can be transformed into an incredible meal. When I am making pasta the key ingredients I will almost always be using are tons of fresh garlic, a good quality olive oil, and parmigano reggano. That’s really all you need.
As the Italians tend to, I keep things simple. Quality fresh ingredients, a bit of pasta water to thicken the sauce, and the noodles are delicately bathed in flavor. Topped with red pepper flakes and fresh parmesan this recipe is easy, healthy, and fast making it the perfect meal for a quick lunch or easy weeknight dinner.
I love the salty briny taste of kalamata olives. They are busting with flavor and go a long way to bring this dish to life. Paired with grilled marinated artichoke hearts, lemon juice, white wine, kale, and tons of garlic, these olives give bold flavor to a simple pasta dish. What are your favorite weeknight pasta recipes? Tell me in the comments below!
- 10 oz. pasta, like angel hair
- ¼ cup reserved pasta water
- 2 Tbsp. Olive oil
- 6 cloves garlic, chopped
- 1 12 oz. jar marinated artichoke hearts (I used the grilled ones from Trader Joes)
- 1 cup Kalamata Olives, drained and lightly rinsed
- 5 cups torn kale leaves, stems removed
- ¼ cup dry white wine
- Juice from1 lemon
- 1 Tbsp. butter
- ¼ tsp. red pepper flakes, plus more for serving
- Salt and Pepper
- Bring a large pot of water to a boil. Add about 2 tsp. sea salt to the water along with the pasta.
- Remember to reserve 1/4 cup of the pasta water.
- While the pasta is cooking make the sauce.
- In a large pan heat the olive oil over medium heat. Add in the garlic and sauté for about 2 minutes.
- Add in olives and artichoke hearts and cook for another minute or so before adding in the wine.
- Cook for another minute then add in pasta water, butter, lemon juice, pepper flakes, and kale, cooking until kale begins to wilt. Season with salt and pepper.
- When pasta is finished cooking, drain and immediately transfer to the sauce.
- Turn off the heat, and as much parmesan as you’d like, and toss pasta with tongs until everything is well incorporated.
- Allow pasta to sit, covered for a few minutes to absorbed all the flavors.
- Serve with more parmesan, pepper flavors, and a glass of white wine!