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Easy Mediterranean Spaghettini

Dinner is just minutes away as long as you have a few pantry staples on hand like sun-dried tomato and basil infused pasta. The marinade from the artichoke hearts is the base for a simple yet flavourful sauce. And, the best part is, just one pot to wash!
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Prep time
icon-clock-110 Min
Cook time
icon-cooking-15 Min
Serves
icon-servings-14
Easy Mediterranean Spaghettini
Catelli Sun-Dried Tomato & Basil Spaghettini

Ingredients

  • 1 PKG (375G) Catelli Sun-dried Tomato and Basil Spaghettini
  • 2 jars (170 mL each) marinated artichoke hearts
  • 1 cup (250 mL) each canned, drained chickpeas and sliced roasted red peppers
  • 1/3 cup (75 mL) pitted and quartered black olives
  • 1/2 cup (125 mL) each chopped fresh basil and parsley
  • 2 tbsp (30 mL) each red wine vinegar and olive oil
  • Romano cheese (optional)

Cooking Steps

Step 1

Cook spaghettini in a large pot of boiling, salted water for 4 minutes; drain well. Return pot to burner.

Step 2

Meanwhile, drain and chop artichokes, reserving marinade. Add artichokes with reserved marinade, chickpeas, peppers and olives to pot. Cook for 3 minutes or until heated through.

Step 3

Add spaghettini, basil, parsley, vinegar and olive oil; toss to combine. Sprinkle with Romano cheese (if using).