olive tomato mediterranean pasta

Three Can Pasta

  • Author: Marie Bostwick


22 oz. can diced tomatoes with basil, garlic, and oregano

14 oz. can artichokes quarters, drained

6 oz can pitted large whole black olives, drained and sliced in half

1 large onion, medium diced

1 sweet red pepper, medium diced

1 clove garlic, minced

1 T Extra Virgin Olive Oil

6 oz. freshly grated Parmesan cheese (preferably Parmigiano Reggiano)

9 oz. dry spaghetti

Fresh basil, chopped in chiffonade (optional)


Fill a large pot with water and pinch of salt. Bring to boil.

While waiting for water to boil, place olive oil in large saucepan on stove over medium-high heat. Add onions and peppers and sauté until onion are translucent and soft, about 5 minutes. Add minced garlic to pan, sauté for another minute or so.

Add spaghetti to boiling water and cook according to package directions, usually 9 to 11 minutes.

While spaghetti is cooking, add canned tomatoes, quartered artichokes, and whole olives sliced in half to the saucepan with cooked onion and peppers. Lower heat to medium-low and cook until pasta is ready, giving flavors a chance to meld.

Drain spaghetti and place in large bowl. Pour pan of cooked vegetables over top. Add grated cheese to dish and toss to mix spaghetti, vegetables, and cheese. Garnish with chopped basil, if using, and serve immediately.


  • Serving Size: 6 servings