Speed Dinners: Mediterranean Pasta with Basil and Artichokes - Sweet Potato Chronicles - Sweet Potato Chronicles

Speed Dinners: Mediterranean Pasta with Basil and Artichokes

I'm pretty sure I couldn't shoe­horn another thing into my day. Or I could and then you'd never hear from me again. My days are just that long and full of crap to do. I'm sure you all know what I'm talk­ing about. I'm also sure you're famil­iar with the feel­ing of want­ing to eat your own liver rather than make din­ner. I know I am. By the time the end of the day rolls around for me, I'm wiped and cook­ing din­ner feels like a chal­lenge. It's why Ceri and I try to give par­ents (and our­selves) a rota­tion of fast, nutri­tious meals that come together easily. 

This dish is one of those meals. The chop­ping is the most labor inten­sive part of it. How­ever, its the kind of chop­ping that you can motor through. It's not the dice-ten-things-into-perfect-little-pieces-all-the-same-size-until-you-have-an-aneurism kind of chop­ping. It's rough and throw-it-in-the-pan chop­ping. Plus, you could eas­ily sub-in a can of diced toma­toes instead of fresh. Also, if you're miss­ing one of the veg­gies, any veg­etable you have in the refrig­er­a­tor will work as well. In other words, you likely have a lot of these ingre­di­ents on-hand. The only thing you can't do with­out (in my opinion) is the fresh basil. So, if you don't have any, call your part­ner right now and tell them to pick it up on the way home. After all, you're doing the cooking.

Mediter­ranean Pasta with Basil and Artichokes

2 red pep­per, seeded and cut into wedges
1 red onion, cut into wedges
3 cloves gar­lic, coars­ley chopped
2 table­spoons olive oil
1 tea­spoon brown sugar
1 can arti­choke hearts, drained, rinsed, and quar­tered length­wise
3 small ripe toma­toes, quar­tered
A hand­ful of fresh basil leaves
3 table­spoons of parme­san
1/2 lb dry pasta


Pre­heat oven to 400 degrees.

Scat­ter the pep­pers, red onion and gar­lic in a large roast­ing tin.

Sprin­kle with sugar, driz­zle over the oil and sea­son with salt and pep­per to taste.

Roast for 15 min­utes, toss in the toma­toes and arti­chokes and roast for another 15 min­utes until every­thing is soft and golden brown.

While the veg­eta­bles are roast­ing, cook the pasta in a large saucepan of salted boil­ing water. Cook accord­ing to pack­age instruc­tions. Drain well.

Remove the veg­eta­bles from the oven, tip in the pasta and toss lightly.

Tear the basil leaves on top and sprin­kle with parme­san cheese.

I gave Scar­lett the day off when I made this dish as it was her birth­day. Plus she'd helped the night before with her big birth­day din­ner of lamb. (Yes, the kid chose lamb for her fam­ily party.) I can't make her cook all her birth­day meals. How­ever, I can make her cook all my birth­day meals.

Since she fan­cies her­self a chef, Scar­lett usu­ally has a lot to say about a meal. This was no excep­tion even though she didn't cook it. In fact, every­one did. My par­ents loved it and Scar­lett fin­ished her plate. Twice. That must have been her birth­day present to me.



  1. Lindsay says:

    Pre heat oven to.…?

  2. Laura Keogh says:

    Good­ness, Lind­say. Sorry. I'm asleep at the wheel here. My apolo­gies. Pre­heat your oven to 350! Thank you so much for bring­ing that omis­sion to my atten­tion. Thank you for read­ing SPC.

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