pasta with Kalamata olives and artichokes

Rigatoni with Artichokes, Kalamata Olives and Herbs

An easy pasta dish that calls for one of Greece’s iconic products, the Kalamata olive…perfect for Lent, vegans, and a quick mid-week meal. To find authentic Greek Kalamata olives, olive oil and herbs, go to my online store here.
10 min
25 min


  • Makes 4 – 6 servings
  • 6 tbsp. extra virgin Greek olive oil
  • 1 leek trimmed and cut into thin rings
  • 2 garlic cloves finely chopped
  • 2 cups good quality canned artichoke hearts in olive oil drained
  • 1 cup Kalamata olives
  • Grated zest of 1 lemon
  • Pinch of Greek hot pepper flakes boukovo or cayenne
  • 3 tbsp. snipped fresh dill or finely chopped flat-leaf parsley
  • Salt and pepper to taste
  • 1 lb. rigatoni or pennes preferably whole wheat


  1. 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.
  2. Coarsely chop or halve the drained artichoke hearts.
  3. 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.

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