This Fusilli with Spinach, Artichokes, Sun-Dried Tomatoes, Capers, Garlic, and Pine Nuts is a vibrant, Mediterranean-inspired pasta dish bursting with bold flavors and textures. It’s perfect for a quick yet impressive weeknight dinner!
Ingredients (Serves 4):
- 300 g (10.5 oz) fusilli pasta (or penne, farfalle)
- 2 tbsp olive oil (plus more for finishing)
- 3 garlic cloves, minced
- 1 (14 oz) can artichoke hearts, drained & quartered
- 100 g (3.5 oz) sun-dried tomatoes (oil-packed, sliced)
- 2 tbsp capers, drained
- 100 g (3.5 oz) baby spinach, roughly chopped
- 30 g (¼ cup) pine nuts, toasted
- ½ tsp red pepper flakes (optional, for heat)
- 60 ml (¼ cup) pasta water (reserved)
- Salt & black pepper, to taste
- Parmesan or Pecorino cheese, grated (optional, for serving)
- Fresh basil or parsley, chopped (for garnish)
Instructions:
1. Cook the Pasta:
- Bring a large pot of salted water to a boil and cook the fusilli al dente (check package time).
- Reserve ½ cup pasta water, then drain.
2. Toast the Pine Nuts:
- In a dry pan over medium heat, toast the pine nuts until golden (2-3 min). Set aside.
3. Sauté the Aromatics:
- Heat olive oil in a large skillet over medium heat.
- Add garlic and red pepper flakes, sautéing for 30 sec until fragrant.
- Stir in artichokes, sun-dried tomatoes, and capers, cooking for 2-3 min.
4. Wilt the Spinach:
- Add spinach and toss until just wilted (1-2 min).
5. Combine & Finish:
- Add cooked pasta to the skillet with a splash of reserved pasta water.
- Toss well, adding more water if needed to create a light sauce.
- Season with salt & pepper.
6. Serve:
- Drizzle with extra olive oil, sprinkle toasted pine nuts, and garnish with fresh herbs.
- Serve with grated Parmesan or Pecorino if desired.
Wine Pairing:
A crisp Pinot Grigio or a light Sauvignon Blanc complements the tangy, briny flavors beautifully.
Enjoy this bright, flavorful pasta! 🍝🌿
