Ingredients
Scale
- 1 lb. rotini pasta
- ¼ cup olive oil
- 1 medium onion, diced
- 1 tablespoon garlic, minced
- 3 cups cherry tomatoes, halved
- ½ teaspoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
- 1 (12 oz.) can artichoke hearts, drained and cut into bite-sized pieces
- 1 cup pitted kalamata olives, halved
- 200 grams bocconcini (mozzarella balls), halved (or more for extra cheesy topping)
- 1 tablespoon fresh parsley, finely chopped (optional, for serving)
- Parmesan cheese, grated (optional, for
Instructions
- Cook the pasta: Start by boiling a large pot of salted water. Make sure it’s well-salted (like the ocean!). You’ll want to cook the pasta just until it’s al dente, usually about 6-8 minutes for rotini. Don’t overcook it since it’ll continue to soften in the oven. I learned this the hard way the first time I made this and ended up with mushy pasta—still tasty but not ideal!
- Sauté the aromatics: While the pasta is cooking, heat up the olive oil in a skillet. Once it’s shimmering, toss in the diced onion and minced garlic. Stir for 3-4 minutes until they’re soft and fragrant, but don’t let the garlic brown—it can turn bitter if it does.
- Add the tomatoes and seasoning: Once the onions are tender, stir in the halved cherry tomatoes, Italian seasoning, salt, and pepper. Cook for 1-2 minutes until the tomatoes start to soften but still hold their shape. The goal is for them to release a little juice without completely breaking down.
- Mix everything together: Add the drained pasta to the skillet, along with the artichoke hearts and olives. Toss everything to coat the pasta in the delicious garlicky, tomatoey sauce.
- Bake to perfection: Transfer the pasta mixture to your casserole dish and evenly distribute the halved bocconcini on top. Bake in a preheated oven at 375°F for 20-25 minutes, or until the cheese is melted and golden. You’ll know it’s ready when the cheese starts bubbling and browning slightly around the edges.
- Cool and serve: Once out of the oven, let the dish sit for about 15 minutes. This allows everything to settle, and trust me, it’s worth the wait! Garnish with fresh parsley and sprinkle with grated Parmesan if you like.
Notes
How to serve and present
When it comes to serving, I love keeping it simple with this dish. A large serving spoon and a sprinkle of fresh parsley is all it needs. If you want to take it up a notch, serve the pasta bake in individual ramekins for a more elegant presentation. Pair it with a crisp green salad dressed in lemon vinaigrette, and you’ve got a balanced meal. A side of crusty garlic bread wouldn’t hurt either!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner