Pasta Puttanesca with Artichokes

  • Yield: 4 servings
  • Prep: 15-20 minutes
  • Cook: 10-11 minutes


1 (6-ounce) can large black olives drained (reserve ¼ cup)
4 to 5 anchovy fillets drained and rinsed
1 (14-ounce) artichokes packed in water (reserve 3 artichokes)
3 to 4cloves garlic, minced
2tablespoons fresh basil chopped
2tablespoons fresh parsley chopped
2tablespoons fresh oregano chopped
4tablespoons olive oil
1tablespoon balsamic vinegar
2 (14-ounce) can Italian-style diced tomatoes
1dash ground pepper to taste
Crumbled feta cheese
3/4 to 1pound spaghetti, cooked


  1. Place in a food processor:  olives, anchovies, artichokes, garlic, basil, parsley, oregano, and olive oil.  Process on high for approximately 20 seconds; wipe bowl with spatula and process another 15-20 seconds or until the mixture is of smooth consistency.
  2. Transfer mixture to a pan and add the tomatoes, vinegar and pepper.  Simmer for 5 to 6 minutes.  Slice the reserved olives.  Cut the reserved artichokes into quarters.  Add to the mixture and heat through  (3 to 4 minutes).
  3. Serve over pasta sprinkled with feta.