An easy pasta dish that calls for one of Greece’s iconic products, the Kalamata olives…perfect for Lent, vegans, and a quick mid-week meal.
6 tbsp. extra virgin Greek olive oil – 1 cup Kalamata olives
2 garlic cloves finely chopped – 1 leek trimmed and cut into thin rings
2 cups good-quality canned artichoke hearts in olive oil drained
Grated zest of 1 lemon – Salt and pepper to taste
Pinch of Greek hot pepper flakes Boukovo or cayenne
3 tbsp. snipped fresh dill or finely chopped flat-leaf parsley
1 lb. Rigatoni or Pennes preferably whole wheat
Heat 2 tbsp. olive oil in a nonstick skillet over medium-low heat and cook the leeks, stirring occasionally, until lightly caramelized, about 15 minutes. Add the garlic and stir for a minute, to soften. Coarsely chop or halve the drained artichoke hearts. Cook the pasta in ample salted water until al dente.
Drain and place back in the pot.
Toss with remaining 4 tbsp. of olive oil, the leek-garlic mixture, the artichokes, olives, herbs, cayenne and black pepper to taste. Serve immediately.
