Mediterranean Pasta with Artichokes, Olives, and Tomatoes – Whole Living Eat Well

| Published on January 5, 2025 | Last updated on January 10, 2025

Body+Soul, April/May 2007

Prep Time

15 minutes
Total Time

25 minutes
Yield

Serves 4

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Ingredients

Coarse salt and ground pepper
12 ounces whole-wheat spaghetti
2 tablespoons olive oil
1/2 medium onion, thinly sliced, lengthwise
2 garlic cloves, thinly sliced crosswise
1/2 cup dry white wine
1 can artichoke hearts, drained, rinsed, and quartered lengthwise
1/3 cup pitted kalamata olives, quartered lengthwise
1 pint cherry or grape tomatoes, halved lengthwise
1/4 cup grated Parmesan cheese, plus more serving
1/2 cup fresh basil leaves, torn

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30-Day Biohacking Guide

A structured, day-by-day protocol that layers evidence-based habits — from light exposure to cold exposure to sleep architecture — so your body actually adapts instead of just guessing.