Creamy pasta with artichokes & spinach Drizzle and Dip

This creamy pasta with artichokes, capers, and spinach is a delicious and easy recipe to whip up using mainly pantry staples. It takes about 15 minutes to cook once things get going so make sure you have all the ingredients prepped before. The anchovies, olives, capers, garlic, basil and lemon pack a major flavour punch and just the way I like it.

Serena asked me to develop a recipe using a few of their Mediterranean range of ingredients. These are pantry staples and things I always have in my house. I am never without capers and now that I have fallen in love with their excellent value tinned artichoke hearts in brine, I never want to be without these either.

They always have a place on a pizza, a mezze platter or in a salad or pasta dish such as this. Here they are a hero ingredient and I hope you love this creamy pasta dish as much as I do. You could use short or long pasta for this dish.

I made a gremolata pangrattato to finish it off because I can’t get enough lemon zest, herbs and crunchy bits on pasta. Loads of freshly grated Parmesan too of course.

Ingredients for creamy pasta with artichokes, spinach & capers:

1. Serena Linguini, olive oil, capers and tinned artichokes.
2. Garlic, anchovies & calamata olives add so much flavour here as does the lemon and basil.
3. Chilli gives this creamy pasta a dash of heat.
4. Cream and spinach are the final two components of this flavour-packed pasta dish.

Makes 2 very generous portions

A few of my other favourite pasta dishes:

spinach & ricotta cannelloni bake

spaghetti meatballs

pasta with broccoli, anchovies and garlic

Creamy chicken with ravioli & spinach

Meatball and spinach ravioli bake

Spaghetti and meatballs

Chicken meatballs with spaghetti

Tortellini with Italian sausage meatball bake

Meatball and spinach ravioli bake

My best pasta recipes

Ingredients

Pasta:

250 gms Serena Linguini or any other pasta of your choice roughly half a pound
2 Tbsp Serena extra virgin olive oil
6 anchovies finely chopped
3 cloves of garlic crushed
¼ - ½ red chilli finely chopped optional
¼ cup dry white wine
¼ cup pasta water
½ cup of cream
100 gms baby spinach leaves 3.5 ounces
1 x 400gm tin 14-ounce of Serena artichoke hearts, drained and cut into 8 pieces or quarters if you prefer it chunkier
30 gms Serena capers drained 2 tablespoons_
50 gms 1.8 ounces Black Calamata olives, pips removed and cut in half
10 gms 0.3ounce of basil leaves, shredded (or 1 Tbsp Serene basil pesto or half and half)
Zest from half a lemon
1 Tbsp lemon juice
Freshly grated Parmesan cheese to serve

Gremolata pangrattato:

3 Tbsp Serena Extra Virgin olive oil
1 garlic clove crushed
½ cup breadcrumbs panko works well here
2 Tbsp finely chopped parsley
Zest from half a lemon
Salt and pepper to season
Bring a large pot of salty water to a boil and cook the pasta according to the pack instructions.
While the pasta is cooking start prepping all the ingredients.

Instructions

Bring a large pot of salty water to the boil and cook the pasta according to the pack instructions.
While the pasta is cooking, start prepping all the ingredients.
Once everything is ready, make the gremolata pangrattato. Heat the olive oil over medium heat and fry the garlic for a few seconds until you can smell the aromatics. Add the crumbs and fry stirring constantly until they take on colour. Once they start turning golden brown, add the parsley and lemon zest and carry on cooking. Season with salt & pepper and set aside.
Wipe the pan and add the 2 tablespoons of olive and heat over a medium flame. Add the anchovies, garlic and chilli and gently fry for about 30 seconds. Scoop out a quarter of a cup of the pasta water and add this to the pan with the wine. Allow this to bubble for about a minute. Add the cream and bring this to a boil. Add the spinach and toss through the liquid until it wilts, then add the artichokes, capers, olives and shredded basil (or pesto). Toss gently and allow to simmer for about 3 minutes.
Drain the pasta and add it to the pan along with the zest from the other half of the lemon and 1 tablespoon of lemon juice. Toss until the pasta has sucked up the sauce and is thoroughly mixed in about 2 minutes.
Dish up and serve with freshly grated Parmesan and the gremolata pangrattato crumbs.

Author: Sam Linsell

*Disclaimer – This post is proudly sponsored by Serena

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11 Comments

I love artichokes and your recipe sounds utterly delicious! Definitely one to try. Could one use green instead of black olives? Just wondering whether the black ones might detract slightly from the flavour of the rest of the ingredients?

This is a fabulous pasta. That brand isn’t sold where I live, but I’m sure they’re proud of this recipe. So many good ingredients, and I love the pasta served with a gremolata!

HI Ingrid, I actually think green olives will work really well here too.

Hi, I want to make this pasta for a dinner party, what meat / main would you recommend serving this with ?
Jo

Hi Jo. The recipe is really a full meal on its own but if you wanted to add a protein Id say a piece of pan-fried line fish would be lovely here.

This was delicious!!!

Hi Amber – I am so glad you enjoyed this
Sam

I’m going to make this tonight but I find the recipe confusing. I’m going to have to wing it because half of the recipe is in cups and the like and the other half is gms.

Hi Pamela – I have gone ahead and updated the recipe to include Imperial measurements. It’s the kind of recipe where you don’t need to be too precise and can add more or less of anything to your taste. I hope you love it.

Just made this last night and it was amazing! The only ingredient I didn’t have was the olives and it was still delicious. I needed to use up some artichokes & capers and this was the perfect recipe. The bread crumb topping added the right texture. Don’t skip the lemon either. Thank you for this recipe!