Tag Archives: artichoke

pasta puttanesca

Hi friends,

I have a ton of new posts coming up for you as I have been cooking up a storm lately! Classes ended last Thursday, and what better way to procrastinate studying for finals then to cook? I have already had two 6 person dinner parties and countless late night dessert sessions. This is the Australian version of finals week and I like it.

Today I am sharing my delicious homemade puttanesca tomato sauce with you. I love that you can basically just throw anything you have in the fridge into the pan and come out with a hearty homemade sauce in about the time it takes to cook the pasta. The ingredients I show should only be a guide, as you can really use any vegetables you have/want. I paired it with whole wheat pasta because I like the healthy nutty flavor, but you can use any pasta you have in your pantry.

Puttanesca Sauce

Note: This recipe makes enough for 2 people, but you can easily double it if you are serving more, or if you want to freeze some for later.

5 cloves garlic, minced
1 small onion, diced
1 zucchini, diced
10 mushrooms, chopped
handful of artichoke hearts (canned or marinated), chopped
1 tablespoon capers, rinsed
handful of kalamata olives, chopped
2 tablespoons tomato paste
1 can whole peeled tomatoes with juices, loosely chopped
Pinch cayenne pepper, and S/P

Saute garlic and onion until they start to brown. Add zucchini and mushrooms until cooked through and wilting. Then add artichoke hearts, capers and olives and stir everything together. Add tomato paste, and stir to combine. Finally, add the canned tomatoes, breaking up the whole tomatoes with your hand or a knife. Add the cayenne pepper and seasonings, and let simmer for 10 minutes, or until your pasta is ready.

I served this with my favorite roasted asparagus and a glass of red wine.

Bon Appetit.



artichoke olive crostini

Artichoke olive crostini are another one of my favorite┬áhor d’oeuvres that i’ve made multiple times and were a huge hit on new years eve.

They are so simple, only requiring a handful of ingredients and a food processor, yet they pack quite an intense bite.

I decided to make a bunch of baguette toasts (cut up regular and whole wheat baguettes, brushed with olive oil and baked in the oven for a few minutes), and then put out a variety of spreads: artichoke olive, bruschetta, spicy black bean, olive tapenade, and a garlic eggplant spread.

It worked perfectly for my cocktail party where everyone wanted easy food that they could eat with their hands, and it satisfied a variety of taste preferences.

Artichoke Olive Crostini courtesy of Smitten Kitchen

  • 1 garlic clove, peeled and smashed
  • 1 cup large green pitted olives (i couldn’t find canned green olives, so I got them at an olive bar from the supermarket)
  • 1 tablespoon capers, rinsed and drained
  • 1 15-ounce can of artichoke hearts, drained
  • 1/4 cup extra-virgin olive oil
  • slices of toasted baguette

1. Preheat the oven to 400┬░F. In a food processor, process the garlic, olives, capers, artichoke hearts and olive oil to a coarse paste.

only 3 ingredients!

2. Toast the bread on the oven rack for 6 minutes, or until crisp and browned. Spread the olive paste thickly over the toasts and serve.

Note: If made ahead of time, just let it come to room temperature before serving.

Let me know what you think!

Also, here’s a picture of my coffee table spread from my party, hopefully it will inspire you to host a party of your own!

a range of cheeses, crackers, olives, cornichons, pepper crusted salami, and rice crackers.