Let’s be honest—sometimes you just crave something more exciting than basic spaghetti, and that’s where artichoke pasta with olives and farfalle swoops in. This dish packs all the punch of a classic Mediterranean feast, but is super easy to throw together on a Tuesday night. Plus, it’s so colorful and fresh you’ll want to take a photo before you even taste it (don’t worry, I won’t judge 😅).
I mean, who wouldn’t fall for a bowl of artichoke pasta tossed with tangy olives, vibrant farfalle, and those sun-drenched Mediterranean flavors? If your tastebuds are bored or you want a dish that feels like a mini vacation to Italy or Greece, this is your ticket. (IMO, pasta nights should always feel like a celebration—even if you’re just in pajamas.)
Why Artichoke Olive Farfalle Is the Hero of Mediterranean Pasta
Okay, I’ll say it: farfalle is the most fun pasta shape. Those cute little “bowties” (or butterflies, depending who you ask) catch all the juicy bits—especially in a chunky, flavor-packed artichoke pasta like this. But it’s not just about looks. This dish:
- Delivers big Mediterranean flavor with just a handful of ingredients.
- Is ridiculously easy—no culinary degree required.
- Works for weeknights, dinner parties, or a “treat yourself” solo lunch.
What Makes Mediterranean Pasta Stand Out?
Think: briny olives, tender artichoke hearts, a hint of garlic, fresh herbs, and a hit of citrus. No cream, no heavy sauce—just pure sunshine and veggies, tossed with olive oil and finished with Parmesan or vegan cheese if you want.
If you’re new to artichoke pasta, don’t overthink it! Jarred or canned artichoke hearts are perfect. Combine with good olives (Kalamata are my favorite), and you’re halfway to dinner.
My First Time Trying Artichoke Olive Farfalle (True Story!)
Honestly, the first time I made artichoke pasta with olives and farfalle, it was a kitchen “I’m starving, let’s use what’s left in the fridge” moment. And BOOM: I ended up with a bowl so good I literally texted the recipe to my mom and three friends.
Maybe it’s the savory brine of the olives, maybe it’s the bright lemon zest, or maybe it’s just that farfalle makes me smile. But one thing’s for sure: this is not a “boring pasta” situation.
The Essential Ingredients
Before you start boiling water, let’s break down what you need:
- Farfalle pasta (any brand, but bronze-cut holds sauce best)
- Artichoke hearts (jarred in oil or canned in water)
- Olives (Kalamata or green, pitted and chopped)
- Cherry tomatoes (for sweetness and color)
- Garlic (always)
- Lemon (zest + juice for brightness)
- Fresh parsley or basil
- Olive oil
- Salt & pepper
- Optional: Crumbled feta, goat cheese, or vegan alternative
Pro tip: If you want to get extra fancy, add a handful of toasted pine nuts or walnuts for crunch.
Quick Recipe Walkthrough: Artichoke Olive Farfalle
Step 1: Boil the Pasta
- Bring a big pot of salted water to a boil. Cook farfalle until al dente (check the package, usually 10-12 min).
- Drain, but save ½ cup of the pasta water (this starchy gold is your secret for the silkiest sauce).
Step 2: Make the Mediterranean Magic
- In a big skillet, heat olive oil over medium.
- Add chopped garlic and cherry tomatoes. Sauté for 2-3 minutes.
- Add artichoke hearts (drained and quartered) and olives. Stir gently.
- Pour in a splash of reserved pasta water. Toss everything together.
- Finish with lemon zest, juice, and a sprinkle of salt & pepper.
Step 3: Bring It All Together
- Add cooked farfalle to the skillet. Toss well to coat with all that goodness.
- Add fresh herbs and, if you want, cheese.
- Taste and adjust seasoning.
Step 4: Serve!
- Pile into bowls, drizzle with extra olive oil, and enjoy your Mediterranean escape. 🍋
Why This Artichoke Pasta Works (And How to Make It Yours)
- Balanced flavors: Salty olives, tangy artichoke, sweet tomatoes, and fresh lemon make each bite exciting.
- Flexible: Sub in spinach, arugula, or roasted peppers if you want more greens or color.
- Meal-prep friendly: This pasta tastes amazing cold the next day. (Yes, I’ve eaten it straight from the fridge.)
Side Note: Common mistake—overcooking artichoke hearts until mushy. Just warm them through!
Nutrition Breakdown: What’s in a Bowl?
Here’s the professional breakdown for one hearty serving (about 1/4 of the recipe):
| Ingredient | Calories | Carbohydrates (g) | Protein (g) | Fat (g) |
|---|---|---|---|---|
| Farfalle (2 oz dry) | 210 | 42 | 7 | 1 |
| Artichoke hearts | 40 | 7 | 2 | 0 |
| Kalamata olives (6) | 40 | 2 | 0.3 | 4 |
| Cherry tomatoes | 15 | 3 | 0.5 | 0 |
| Olive oil (1 tbsp) | 120 | 0 | 0 | 14 |
| Lemon (juice/zest) | 5 | 1 | 0 | 0 |
| Cheese (1 oz feta) | 80 | 1 | 4 | 6 |
| Total per serving | 510 | 56 | 13.8 | 25 |
Takeaway: This bowl is light but filling, packed with fiber, and loaded with good fats from the olives and olive oil. Mediterranean food FTW!
Side Note: Make It Vegan or Gluten-Free
- Vegan: Skip the cheese or use your favorite vegan cheese.
- Gluten-free: Use gluten-free farfalle or your fave pasta shape.
Common Mistake: Adding cheese too early—wait until after the pasta is tossed, or you’ll end up with a sticky mess.
Little Extras That Make This Dish Next-Level
- Toasted pine nuts or walnuts = extra crunch.
- Fresh basil or dill = extra herbal pop.
- Sun-dried tomatoes = more depth.
- Crushed red pepper = spicy edge.
Pro tip: Sprinkle with lemon zest right before serving for an extra hit of fragrance.
Mediterranean Pairings: What Goes with Artichoke Olive Farfalle?
Here’s how I turn pasta night into a mini feast:
- Simple cucumber salad with red onion and vinegar.
- Warm pita bread with hummus or baba ganoush.
- Crisp white wine or sparkling water with lemon.
Artichoke Pasta FAQs
Q: Can I use marinated artichoke hearts?
A: Yes! They add even more flavor. Just drain excess oil.
Q: What about green vs. black olives?
A: Both work, but Kalamata have that signature Mediterranean kick.
Q: Can I meal prep this?
A: 100%. Store in the fridge up to 3 days. Tastes great cold or room temp.
Pro Chef Tips for Mediterranean Pasta Success
- Don’t skimp on the olive oil—this isn’t the place to fear fat!
- Lemon is your BFF for brightening up flavors.
- Let the pasta sit for a few minutes before serving so all the juices soak in.
- Use a wide skillet, not a small pan, for tossing—trust me on this.
Where to Find Good Ingredients
Look for the best quality you can afford.
Final Thoughts: Bring a Little Mediterranean Joy Home
You don’t need a plane ticket to Santorini or Palermo to enjoy artichoke pasta with olives and farfalle—just a trip to your kitchen and maybe your local grocery store. This is the kind of dish that feels fancy but is secretly so easy, and every bite reminds you why the Mediterranean diet is all about simple ingredients, bold flavors, and sharing food with people you love (even if it’s just you and your favorite show).
So, are you ready to try this Mediterranean masterpiece?
Mix it up, try your own twist, and don’t forget to snap a photo and brag to your friends!
Let me know how your artichoke olive farfalle turns out—or, real talk, what you’d add to make it your own.
Tag me or leave a comment—foodies unite! 🥳
