As the name implies, there’s everything but the kitchen sink in this delicious pasta dish, including artichoke hearts, Kalamata olives, and two kinds of tomatoes. Made with quick-cooking capellini, this meal is ready in just minutes with a complex flavor that belies its speedy preparation.
1/3cupoil-packed or reconstituted sun-dried tomatoescut into thin strips
1 6-ouncejar marinated artichoke heartsdrained and chopped
1/2cupKalamata olivespitted and halved
4cupsbaby spinach or 1 cup chopped frozen spinachthawed and squeezed (optional)
2tablespoonsfresh chopped basil or 1 teaspoon dried
Salt and ground black pepper
1/4cuptoasted pine nuts or chopped walnuts
Instructions
Cook the pasta in a pot of boiling salted water until just tender, about 4 minutes. Drain the pasta in a colander. Drizzle with 1 tablespoon of the olive oil, toss to coat, and set aside.
In the same pot in which you cooked the pasta, heat the remaining 1 tablespoon of the oil over medium heat. Add the garlic and cook until fragrant, 30 seconds. Stir in the diced tomatoes, cannellini beans, artichoke hearts, olives, spinach (if using), basil, and salt and pepper to taste. Cook over medium heat until hot and well combined, about 5 minutes. Add the reserved pasta and toss gentle to combine and heat through. Serve hot sprinkled with the pine nuts.