Mediterranean Pasta with Artichokes Olives and Tomatoes
Ingredients
- Coarse salt and ground pepper
- 12 ounces whole-wheat spaghetti
- 2 tablespoons olive oil
- ½ medium onion, thinly sliced, lengthwise
- 2 garlic cloves, thinly sliced crosswise
- ½ cup dry white wine
- 1 can artichoke hearts, drained, rinsed, and quartered lengthwise
- ⅓ cup pitted kalamata olives, quartered lengthwise
- 1 pint cherry or grape tomatoes, halved lengthwise
- ¼ cup grated Parmesan cheese, plus more serving
- ½ cup fresh basil leaves, torn
Instructions
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