Print
Provencal Pasta with Tomatoes, Rosemary, Olives, Artichokes, and Capers

Pasta with Tomatoes, Rosemary, Olives, Artichokes, and Capers

Course Main Dishes, Main Dishes and Wine Pairings, Pasta
Cuisine French
Keyword Pasta with Tomatoes, Rosemary, Olives, Artichokes, and Capers
Servings 6
Author Jane, adapted from "The French Kitchen Cookbook," by Patricia Wells

Ingredients

  • 1 lb. pasta, I used Seggiano Toscani Organic pasta
  • Kosher salt
  • 1 28 oz. can crushed fire roasted tomatoes
  • 1 tablespoon fresh rosemary, minced
  • 1/2 cup cured black olives, pitted and halved lengthwise
  • 12 grilled baby artichokes in olive oil, drained and halved
  • 1/4 cup capers in vinegar, drained
  • 1 teaspoon fennel seeds
  • 8 oz. Whole-milk Mozzarella, torn into bite-size pieces
  • fresh basil leaves, torn

Instructions

  1. In a large pot bring 8 quarts of water to a boil over high heat. Add salt and the pasta. Stir occasionally to prevent the pasta from sticking. Cook according to the package directions.

  2. In the meantime, in a large sauté pan that will be large enough to hold the cooked pasta, combine the canned tomatoes, rosemary, olives, artichokes, capers, and fennel seeds. Simmer while the pasta cooks.

  3. When the pasta is cooked, drain the pasta with a colander. Transfer the pasta to the sauté pan with sauce. Toss to mix. Let stand for a few minutes for pasta to absorb the sauce.

    Serve in flat shallow bowls and garnish with basil and mozzarella.