At long last — here is the recipe I meant to share weeks ago. Life tossed me a few curveballs: family emergencies, cancelled flights, lost luggage and broken phones. Fortunately, things have calmed down and I’m finally back at my desk with a cup of coffee, a loyal dog at my feet, and a plan to catch up. This week felt like the perfect time to make Three Can Pasta.
This simple, flavor-packed pasta is one my sister has made for years. She gave me the recipe over the summer and it quickly became my go-to for busy weeknights. It’s fast, satisfying, and uses mostly pantry ingredients — perfect for evenings when you want a great meal with minimal effort.
What I love about Three Can Pasta is how quickly it comes together and how full of flavor it is. The dish manages to taste like you fussed over it all afternoon, yet it really only takes a few minutes to prepare. The base of tomatoes, artichokes and olives creates a bright, Mediterranean flavor profile that pairs beautifully with spaghetti and freshly grated Parmesan.
As written, the recipe is vegetarian, which makes it a reliable option for Meatless Monday or for feeding friends who avoid animal protein. If you prefer to add meat, sliced Italian sausage works wonderfully — I often use a chicken Italian-style sausage and slice it on the diagonal, then toss it in at the end so it warms through without losing texture.
Easy Weeknight Dinners: A Life Hack
This recipe is a true weeknight life hack. Most of the ingredients are pantry staples, so you can keep them on hand and pull this together when time is short or when guests arrive unexpectedly. It also reheats well, so you’ll likely have a tasty lunch the next day. If you’re cooking for a crowd, the recipe scales easily — double it if you need more.
Keep the olives to your taste — they add bright salty notes, but you can reduce the amount if you’re watching calories or prefer a milder flavor. Finish the dish with plenty of freshly grated Parmigiano-Reggiano and a chiffonade of basil if you have it on hand. The contrast of tender spaghetti, tangy tomatoes, briny olives and tender artichokes makes every bite interesting.
Try it this week — I’ve served it to guests and received so many compliments I almost wanted to keep it a secret. But good recipes are meant to be shared, so here it is for you to enjoy.
Three Can Pasta
- Author: Marie Bostwick
Ingredients
- 22 oz can diced tomatoes with basil, garlic and oregano
- 14 oz can artichoke quarters, drained
- 6 oz can pitted large black olives, drained and halved
- 1 large onion, medium diced
- 1 sweet red pepper, medium diced
- 1 clove garlic, minced
- 1 tablespoon extra-virgin olive oil
- 6 oz freshly grated Parmesan cheese (Parmigiano-Reggiano preferred)
- 9 oz dry spaghetti
- Fresh basil, chiffonade (optional)
Yield: about 6 servings. Scale up as needed for larger crowds.
Instructions
- Fill a large pot with water, add a pinch of salt, and bring to a boil.
- While the water heats, warm the olive oil in a large saucepan over medium-high heat. Add the diced onion and red pepper and sauté until the onion is translucent and the peppers are tender, about 5 minutes. Add the minced garlic and sauté for another minute.
- Add the spaghetti to the boiling water and cook according to package directions, usually 9–11 minutes, until al dente.
- While the pasta cooks, add the canned tomatoes (with juices), drained artichoke quarters, and halved olives to the pan with the onions and peppers. Reduce heat to medium-low and simmer gently to let the flavors meld while the pasta finishes cooking.
- Drain the spaghetti and transfer it to a large serving bowl. Pour the sauce of tomatoes, artichokes and olives over the pasta. Add the grated Parmesan and toss well to combine. Garnish with chopped fresh basil if desired and serve immediately.
Notes & Tips
If you’d like a protein boost, slice cooked Italian-style sausage on the diagonal and fold it into the pasta at the end. Reduce the olives if you prefer a less briny dish. This pasta holds up well in the refrigerator and makes a great next-day lunch — reheat gently on the stove or in the microwave and add a splash of water or olive oil if it seems dry.
Nutrition
- Serving Size: 6 servings
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