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

  • 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.
  • 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.
  • 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.