Mediterranean Pasta with Artichokes, Olives, and Tomatoes is a great meatless meal and pretty simple to put together on a weeknight. You can add chicken if you want but it really doesn’t need it. There is enough flavor for the dish. Great tastes of the Mediterranean and is quick and tasty.




  • 12 ounces fettuccine
  • 2 tablespoons olive oil
  • 1/2 medium onion, thinly sliced, lengthwise
  • 2 garlic cloves, thinly sliced crosswise
  • 1/2 cup dry white wine
  • 1 can artichoke hearts, drained, rinsed, and quartered lengthwise
  • 1/3 cup pitted kalamata olives, quartered lengthwise
  • 1 pint cherry or grape tomatoes, halved lengthwise
  • 1/4 cup grated Parmesan cheese, plus more serving
  • 1/2 cup chopped cucumbers
  • 1/2 cup fresh basil leaves, torn
  • Coarse salt and ground pepper



  1. In a large pot of boiling salted water, cook fettuccine until al dente according to package directions.
  2. In a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes.
  3. Stir in artichokes and cook until starting to brown, 2 to 3 minutes.
  4. Add wine and cook until evaporated, about 2 minutes.
  5. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes.
  6. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil.
  7. Add cucumbers on top.
  8. Serve with additional cheese.


Like this Mediterranean Pasta with Artichokes, Olives, and Tomatoes recipe? Check out some more pasta recipes HERE.


cut ingredients

cooking artichokes

cooking Mediterranean Pasta

Mediterranean Pasta

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