Not all pasta has to be Italian. This is a pasta inspired by Greek flavors like olives, lemons, and dill with a classic base of tomatoes.
Lately, I have been trying to try and create some Mediterranean dishes as a change from my mostly Chinese cooking. The ingredients that many of these recipes called for are complete strangers to my pantry of soy sauce and cooking wine. But it has been fun! At least now my blogging will be a little more interesting…hopefully.
Well, I think I enjoyed this pasta too much, but that’s okay, after all carbs are good for you right? (insert that laughing emoji face and maybe you’ll get my meaning).
The method of charring the tomatoes adds a nice “roasted” flavor to the sauce and I think really brings out the sweetness of the tomatoes.
I also like to add a dab of Greek yogurt on top because it adds a nice tangy flavor while also giving the sauce a nice creamy texture.
Greek pasta with tomato olives and artichoke hearts sauce
- 2 cups grape tomatoes (preferably large grape tomatoes or plum tomatoes)
- 1 lb. fusilli (I used gluten free but you can use whatever you like)
- 1 cup pasta water
- fresh lemons
- 1/4 tsp lemon zest
- 1/2 tsp. fresh thyme
- 1 tsp. dry dill
- 1 steamed artichoke heart
- 1/3 cup chopped green olives + juices (brined)
- 1/2 cup chicken broth
- greek yogurt
- pinch red pepper flakes
- olive oil
- 2 shallots minced
- cook pasta in boiling salted water for about 7-9 minutes, but check, it should be al dente. Reserve about a cup of pasta water and strain the rest of the pasta and cool it with running water, add about a tsp. of oil to prevent sticking and set aside.
- Scorch the tomatoes in a hot dry pan, turning about every 5 minutes. Once they begin to pop, add in some olive oil and the chicken broth, then “mash” the tomatoes with a spatula or a fork in the pan.
- Add in the dill, thyme, lemon zest, about 1/4 cup of the olive juices, and as much lemon juice as you like (but it is a must). Let simmer at medium high heat for about 5-10 minutes
- Add in a little pasta water at a time to help loosed up the sauce, it will also act as a thickening agent. Don’t add it all at once or else it will become watery, about 2 tbsp. at a time.
- add in the artichoke hearts and olives allowing to cook for about 3-5 minutes. Then add in a pinch of red pepper flakes, pepper, and salt to taste.
- Remove from heat and pour some of the sauce onto your cooked pasta, top with a generous helping of Greek yogurt and add some more pepper as you desire