Ingredients with Measurements:
- 1 pound casatella pasta
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1/2 cup pitted kalamata olives, chopped
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Fresh parsley, chopped (optional)
Special Equipment Needed:
- Large pot for boiling pasta
- Colander
- Large skillet
Step-by-Step Instructions:
1. Bring a large pot of salted water to a boil. Add the casatella pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the chopped artichoke hearts and olives to the skillet. Sauté for 3-4 minutes until heated through.
4. Add the cooked casatella pasta to the skillet and toss to combine with the artichoke and olive mixture.
5. Sprinkle the grated Parmesan cheese over the pasta and toss again to combine.
6. Season with salt and black pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 480
Fat: 21g
Carbohydrates: 57g
Protein: 15g
Sodium: 820mg
Sugar: 2g
Fiber: 6g
Substitutions for ingredients:
- Casatella pasta can be substituted with any other short pasta such as penne or fusilli.
- Kalamata olives can be substituted with any other type of pitted olive.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add cooked chicken or shrimp to the pasta for extra protein.
- Use sun-dried tomatoes instead of artichoke hearts for a different flavor.
- Add red pepper flakes for a spicy kick.
Tips and Tricks:
- Be sure to drain the artichoke hearts and olives well before adding them to the skillet to avoid excess liquid in the dish.
- Reserve some of the pasta water before draining in case the dish needs more moisture.
- Toss the pasta with the sauce in the skillet to ensure even coating.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the pasta in a skillet over medium heat with a splash of water or chicken broth until heated through.
Presentation Ideas:
Serve the pasta in a large bowl or on individual plates. Garnish with chopped parsley for a pop of color.
Garnishes:
Chopped parsley
Pairings:
- Serve with a side salad of mixed greens and a simple vinaigrette.
- Pair with a glass of Pinot Grigio or Sauvignon Blanc.
Suggested Side Dishes:
- Mixed green salad
- Garlic bread
- Roasted vegetables
Troubleshooting Advice:
- If the pasta seems dry, add a splash of pasta water or chicken broth to the skillet.
- If the pasta is too saucy, add more grated Parmesan cheese to thicken the sauce.
Food Safety Advice:
- Be sure to cook the pasta to al dente to avoid overcooking and becoming mushy.
- Store any leftovers promptly in the refrigerator.
Food History:
Casatella pasta is a traditional Italian pasta shape that originated in the Emilia-Romagna region of Italy.
Flavor Profiles:
The dish has a savory and slightly tangy flavor from the artichoke hearts and olives, with a nutty and salty flavor from the Parmesan cheese.
Serving Suggestions:
Serve the pasta hot as a main dish for lunch or dinner.
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Region: Italian