Sun-Dried Tomato Penne with Olives & Artichokes

The ingredients speak for themselves here: the olives and capers contribute so much savory tang that you often don’t need additional salt and pepper. Fresh parsley brightens the sauce and Parmigiano Reggiano finishes each serving with rich depth.

• Why you will love this recipe
• What is “al dente”?
• Penne Pasta
• Ingredients
• Equipment
• How to make it
• Pro Tips
• Serving suggestions
• Variations
• Storing & reheating

Why you will love this recipe

Easy: Minimal prep and straightforward steps make this an accessible weeknight meal.

Quick: Everything comes together in about twenty minutes.

Pantry-friendly: The ingredients are easy to find and many kitchens already have them on hand.

What is “al dente”?

Al dente means “to the bite”: you remove the pasta from the boiling water when it’s still slightly firm. This prevents it from becoming mushy once it finishes cooking in the sauce.

Ingredients

A short, straightforward ingredient list delivers bright Mediterranean flavors. Adjust quantities to taste and read the instructions for timing.

Penne pasta – 1 pound (or rigatoni/ziti)

San Marzano tomatoes – 28 ounces, diced (reserve the juice)

Fresh parsley – about 1 tablespoon, chopped

Castelvetrano green olives – 1/2 cup, pitted and halved lengthwise; drain excess brine

Artichoke hearts – 12 marinated hearts, drained and cut into bite-size pieces

Capers – 1/2 cup, drained and patted dry

Parmigiano Reggiano – 1/2 cup, freshly grated for serving

Equipment

Basic cookware is all you need: a large pot for the pasta and a roomy saucepan or skillet to combine the sauce and cooked pasta.

How to make this penne pasta

Gather all ingredients before you start. You’ll cook the pasta and prepare the sauce at the same time.

Start by

• Bring a large pot of well-salted water to a boil and cook the pasta until al dente, following package timing.

Meanwhile

• In a large saucepan, combine the diced tomatoes (with some juice if needed), parsley, olives, capers, and artichokes. Simmer gently while the pasta cooks. If the sauce becomes too thick, add a splash of the reserved pasta cooking water to loosen it.

Assembling the pasta

• Drain the pasta when it is al dente and add it directly to the simmering sauce.
• Toss to coat evenly, then remove from heat and cover for two minutes so the pasta can absorb the flavors.
• Stir gently, portion into bowls, and finish with a generous sprinkle of freshly grated Parmigiano Reggiano.

Pro Tips

• Rinse capers well and pat them dry to remove excess vinegar and reduce saltiness.
• Taste the sauce before adding extra salt; the olives, capers, and marinated artichokes add plenty of briny flavor.
• Always cook the pasta al dente—it will finish cooking with the sauce and remain pleasantly firm.

Serving suggestions

• Serve the pasta as a main course with a simple green salad or a lemony carrot salad to brighten the meal.
• For a multi-course Italian dinner, offer this as the primo, followed by a protein such as chicken marsala or a seafood main.
• It also pairs nicely as a side with individual meatloaf or grilled fish.

Variations and Substitutions

• Swap fresh parsley for fresh basil added at the end for a different herbal note.
• Use rigatoni or ziti if you prefer a larger tube-shaped pasta.
• If you have a prepared tomato sauce, you can use it—expect a different, less bright tomato flavor.
• Substitute Castelvetrano olives with pitted, sliced brine-cured black olives if needed.
• Instead of Parmigiano, add torn fresh mozzarella to individual plates for a creamy finish.
• For heat, sprinkle red pepper flakes when serving.

Storing and reheating

Store: Cool completely and refrigerate in an airtight container for up to three days.

Reheat: Bring to room temperature, then warm gently in a skillet over medium heat with a splash of water to keep the sauce from drying out.

Freeze: Freeze in an airtight container for up to two months. Thaw in the refrigerator before reheating.