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Penne with Artichokes, Walnuts, & Olives - The greatness of this dish is in its simplicity. The flavors of artichokes, walnuts, sun-dried tomatoes, kalamata olives all work so well together.

Penne with Artichokes, Walnuts, and Olives

5 from 2 votes
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Author: Holly Gray


  • 1 pound penne pasta
  • 2 tablespoon olive oil
  • 5 cloves garlic minced
  • 1/2 cup walnuts chopped
  • 14 ounces artichokes in oil drained
  • 1/2 cup kalamata olives halved
  • 1/3 cup oil-packed sun-dried tomatoes drained and chopped
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 3/4 cup vegetable broth
  • 2 tablespoon fresh Italian flat-leaf parsley minced


  • Cook penne according to package directions. Drain and return to pot.
  • Heat olive oil in a large skillet, over medium heat. Add garlic, stirring frequently, for one minute.
  • Stir in the walnuts, artichokes, olives, sun-dried tomatoes, salt, and black pepper.
  • Add the broth and reduce heat to a simmer for 3-5 minutes.
  • Pour over the pasta and toss to coat.
  • Adjust seasoning and serve warm.
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