Good morning
I made this pasta dish for lunch yesterday. We loved it and it will definitely be one of my go to pasta dishes in future. It was easy and lunch was ready in 20 minutes. We loved the flavors, really delicious and angel hair pasta was great . First time I cooked it. Thank you for a wonderful easy summer recipe.
Fay
I did. It took me longer to prep and fix. But it was delicious. I added shrimp and switched out the black olives for another kind. Had for lunch the next day as well. I will be making it again!
Outstanding flavor – better than restaurant. I used a garlic infused olive oil and added chicken sausage. I didn’t want to brown the sausage separately, so I threw it in with the tomatoes and garlic and it worked out fine. Next time, I’ll buy a can of arthichoke hearts (as instructed in recipe) because the can of quartered artichokes I had contained some leaves that were too tough.
I’ll admit I went into this with high hopes. I really do love a good Mediterranean pasta. But this recipe is not good at all. The tomatoes and artichokes combine to make a vinegar combination that makes it taste like throw up. I really don’t recommend trying this.
I’m sorry to hear this wasn’t to your taste, Trevor. Were you artichokes soaked in some kind of flavors? There is nothing in here that would cause a vinegar combination. Also did you drain them well?
I made this recipe tonight, I changed a few small things based on our preferences, but nothing that fundamentally changed the recipe. It was delicious, I’ll make this again. The lemon juice provides the acidity you need to replace what would usually be some sort of creamy sauce. Fairly quick and easy, this is a winner.
I tried finding this info in the reviews and the blog, but there are a LOT of reviews, if I missed it, my apologies.
Do you use marinated artichoke hearts or hearts in water?
Looking forward to trying this, and I appreciate that this recipe is more than 5 years old and you are still responding to reviews. LOVE THAT!
This recipe was delicious, and the lemon made it a perfect light summer pasta dish. I loved the simplicity of the recipe and how, once everything was prepped, it all came together in just a few minutes. The only change I made was using Kalamata olives, because I had a huge jar from Costco, and I used fresh basil leaves instead of parsley. I will definitely be adding this to my rotation.
Waaaaay too much salt & olive oil. Combined with the olives and artichokes, the salt content overwhelmed the dish. I’m might try it again if I cut back on the olive oil and putting in only a pinch of salt while cooking the pasta…maybe.
Hi Vicki! I haven’t tried it with the recipe but another reader used black beans with great success. Let us know how it goes if you decide to experiment!
Oh my, this was sooo good! I mostly followed your recipe with just a few minor tweaks. I had a jar of marinated artichokes on hand, so that’s what I used and I reduced the red pepper flakes to just a sprinkle. What a flavorful dish! Thank you for making people think that I can cook.
Good morning
I made this pasta dish for lunch yesterday. We loved it and it will definitely be one of my go to pasta dishes in future. It was easy and lunch was ready in 20 minutes. We loved the flavors, really delicious and angel hair pasta was great . First time I cooked it. Thank you for a wonderful easy summer recipe.
Fay
Hi Fay! So glad you enjoyed the recipe! Thank you for this kind review!
I did. It took me longer to prep and fix. But it was delicious. I added shrimp and switched out the black olives for another kind. Had for lunch the next day as well. I will be making it again!
Hi Nicole! So glad you enjoyed the recipe! Thank you for this kind review!
Outstanding flavor – better than restaurant. I used a garlic infused olive oil and added chicken sausage. I didn’t want to brown the sausage separately, so I threw it in with the tomatoes and garlic and it worked out fine. Next time, I’ll buy a can of arthichoke hearts (as instructed in recipe) because the can of quartered artichokes I had contained some leaves that were too tough.
Glad you enjoyed it, Doug!
Excellent! Thank you!
So glad Joanna, thank you!
Loved it
Glad you enjoyed it, Dominick!
Have tried this dish multiple times and it’s a winner every time. I use sea shells for the pasta.
Glad you enjoyed it, Robin!
I’ll admit I went into this with high hopes. I really do love a good Mediterranean pasta. But this recipe is not good at all. The tomatoes and artichokes combine to make a vinegar combination that makes it taste like throw up. I really don’t recommend trying this.
I’m sorry to hear this wasn’t to your taste, Trevor. Were you artichokes soaked in some kind of flavors? There is nothing in here that would cause a vinegar combination. Also did you drain them well?
Quick, easy and delicious, this recipe would have to be my favorite meal. I have cooked this recipe many times absolutely love the flavours.
So glad to hear you enjoyed it, Emily!
I made this recipe and absolutely loved it!!
Great to hear, thank you Kristine!
I made it just as stated. Absolutely fantastic! I had to stop myself from eating all the rest! 😋❤️😋 Thank you! I love all your recipes.
So glad you enjoyed it, Catherine!
I absolutely love this recipe. I had never had artichokes before and was very sceptical. It’s now my go to lunch. I ❤️ 😍 love it.
Great to hear, thank you Tracy!
This was great . Will make again and so easy and i like easy
Great! Thank you Lisa!
I made this recipe tonight, I changed a few small things based on our preferences, but nothing that fundamentally changed the recipe. It was delicious, I’ll make this again. The lemon juice provides the acidity you need to replace what would usually be some sort of creamy sauce. Fairly quick and easy, this is a winner.
Glad to hear you enjoyed it, Dan! Thank you!
I tried finding this info in the reviews and the blog, but there are a LOT of reviews, if I missed it, my apologies.
Do you use marinated artichoke hearts or hearts in water?
Looking forward to trying this, and I appreciate that this recipe is more than 5 years old and you are still responding to reviews. LOVE THAT!
Hi Kelly, we used the canned artichokes and I think those are always in water. Enjoy!
We absolutely loved it!all of the above! Fantastic. My husband wants me to try it with shrimp or chicken too. But loved it just the way it is!
Great to hear, thank you Linda!
This recipe was delicious, and the lemon made it a perfect light summer pasta dish. I loved the simplicity of the recipe and how, once everything was prepped, it all came together in just a few minutes. The only change I made was using Kalamata olives, because I had a huge jar from Costco, and I used fresh basil leaves instead of parsley. I will definitely be adding this to my rotation.
So glad to hear you enjoyed it, Dahlia!
Very good- only suggestion is that I’d reduce the amount of red pepper flakes as it’s pretty “hot”.
Hi Joan, you can adjust the amount to any amount that you’d like or just leave it out. Hope this helps!
Waaaaay too much salt & olive oil. Combined with the olives and artichokes, the salt content overwhelmed the dish. I’m might try it again if I cut back on the olive oil and putting in only a pinch of salt while cooking the pasta…maybe.
I’m sorry to hear this wasn’t to your taste, Ryan. Did you use kosher salt?
I’m planning on trying this recipe and am looking for a little more protein. Has anyone tried this with beans; e.g., chick peas?
Hi Vicki! I haven’t tried it with the recipe but another reader used black beans with great success. Let us know how it goes if you decide to experiment!
Oh my, this was sooo good! I mostly followed your recipe with just a few minor tweaks. I had a jar of marinated artichokes on hand, so that’s what I used and I reduced the red pepper flakes to just a sprinkle. What a flavorful dish! Thank you for making people think that I can cook.
So great to hear, thank you Anna!