Pasta with Sautéed Tomatoes, Olives, and Artichokes

Because this Italian-style main dish cooks quickly, assemble all the ingredients before you begin. Pass the pepper mill around the table for those who prefer even more of the spice.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 287
  • Calories from fat: 17%
  • Fat: 5.4g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1g
  • Protein: 12.5g
  • Carbohydrate: 48.2g
  • Fiber: 6.1g
  • Cholesterol: 55mg
  • Iron: 2.5mg
  • Sodium: 626mg
  • Calcium: 85mg


  • 1 teaspoon olive oil
  • 2 cups halved cherry tomatoes
  • 1/2 cup thinly sliced pitted kalamata olives
  • 1 (14-ounce) can quartered artichoke hearts, drained
  • 4 cups hot cooked ziti (short tube-shaped pasta)
  • 1/2 cup chopped fresh basil
  • 1/3 cup (1 1/4 ounces) shredded Asiago cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  1. Heat oil in a large nonstick skillet over medium-high heat. Add cherry tomatoes, olives, and artichokes; cook 5 minutes or until thoroughly heated. Place pasta in a large bowl. Add tomato mixture, basil, cheese, salt, and freshly ground pepper; toss well.
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