
Pasta with Artichokes, Leeks & Olives
When my mother was getting out and grocery shopping in her latter years, she often shopped at Dan’s in Park City, Utah, where she lived. The store gave out cards with printed recipes by chef Nick Stellino from his Cucina Amore cooking show on public television. I’d never heard of him, but he authored a cookbook of the same name as his show, published in 1995. From what I can tell from Amazon, he’s written at least 11 other cookbooks.

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My mother recently gave me these little recipe cards she’d collected and recently I finally had time to go through them. One recipe really spoke to me – Pasta with Leeks. I love leeks and feel like they’re somewhat under appreciated. And I don’t think I’ve never put them in a pasta.
Ironically, the day I made this recipe I spotted the one and only Nick Stellino on Instagram! (@ChefStellino) He’s still actively cooking, and he’s just completed his 31st year on public television. Turns out, he’s originally from Palermo, Italy, but moved to the U.S. at the age of 17. For more information on Stellino, check out Nick Stellino.com.
This pasta recipe is very good, and any kind of protein would work well in the dish, like chicken or shrimp. This pasta can be made and enjoyed any time of year.
Pasta with Artichokes, Leeks & Olives
Somewhat adapted
12 ounces tortiglioni
2 leeks, white part only, sliced
5 tablespoons olive oil
5 garlic cloves, minced
1/2 teaspoon red pepper flakes, plus more, as desired
1/2 cup pitted Kalamata olives, sliced
5 artichoke hearts, quartered
1 – 14.5 ounce can diced tomatoes, drained
1/2 teaspoon salt
1/8 teaspoon black pepper
1/3 cup chicken stock
2 tablespoons fresh basil
3 tablespoons freshly grated Parmigiano Reggiano
Bring water for the pasta to a boil in a large pot. Cook according to package directions. Drain the tortiglioni.
To prepare the leeks, cut off the root end and pull off the outside leathery leaves. Slice the leeks crosswise thinly and place in a bowl of water, shaking the slices gently. After about 5 minutes, remove the leeks to a towel or paper towels and leave to dry somewhat. Even if the slices look void of silt, they may not be.
In a large skillet on medium heat, cook the olive oil, garlic, and red pepper flakes for 2 minutes; don’t let the garlic brown. Add the leeks and sauté them for 5-6 minutes, or until they’re unit soft.
Add the olives, artichoke hearts and diced tomatoes and cook, gently tossing, for 3 minutes. Add the salt and pepper and pour in the stock. Bring the mixture to a boil, reduce the heat and simmer, uncovered, for 10 minutes.
Add the cooked pasta to the sauce and add the chopped basil and cook over medium heat for 3 minutes, until the pasta has absorbed much of the remaining liquid in the skillet. If more liquid is preferred, add some pasta water, warmed broth, or even some heavy cream. Remove from the heat, add the cheese, and stir well.
Serve immediately, with extra cheese.
I also served the pasta with extra cayenne pepper flakes.
I especially enjoyed these artichoke hearts via Amazon, of course.
How very nice that you are in possession of those cards. The recipe contains two of my favorite ingredients- leeks and artichoke hearts. It will be a must make for me.
The pasta was really good. And so simple!
I will share this with others – as I cooked with Leeks just the other day and lamented not doing it more…I may tweak this recipe a bit and add some sweet sausage but it doesn’t ned it – I do! Again, thanks so much for sharing!
Sausage would be wonderful! I dreamt last night that my husband and I had dinner with you and your wife in NYC! I was just in Brooklyn visiting my daughter. Maybe next visit?!
Yes! We were just in Brooklyn eating at Lilia, a favorite of ours, as is Francie, which is there as well!
We spent 5 days eating our way through Brooklyn! Fabulous restaurants!
This looks delicious Mimi! We’ve watch Nick on our PBS channel for years, The Storyteller, he dubs himself, and always says “Come for the food, stay for the stories!” He’s quite entertaining, and his recipes all look sound.
Ohh, very interesting! I’ll have to check that out!
His decades old shows are on one of the LG cooking channels, Hungry I think, but maybe Gusto.
Oh YUMMMM!! Will make this ASAP. Anything with artichokes is an A+ in my book!
I know what you mean!
I used to watch Nick on PBS. He’s a very flamboyant person, and very knowledgeable about Italian cooking. This pasta recipe sounds perfect for a change of pace during this extremely cold winter. I like your idea of adding a little heavy cream at the end. Great plating also! Barb
Thanks Barb! I seem to be the only person who didn’t know who he was!
My goodness, I used to him on TV here in NZ years ago. I also have the recipe book you show in your article! I must have made some of his recipes but don’t remember after all this time. You’ve made me go and look at his book now. He was very pleasant to watch and I imagine he gave me some good ideas at the time.
Mary :))
It seems like I really missed out! I’ve got to go search for him!
Saying hello from Australia must admit I do not know the chef, but :)! Love leeks as all here seem to do and have not made a pasta recipe even vaguely like this one before
I really fell that at least here in the US, leeks are underused. They’re really wonderful – I agree with you!
. . . sorry – was interrupted! Shall repost your recipe to friends . . . methinks all will appreciate! We are into the Australia Day Long Weekend, so matters busy …
This sounds delicious. I’ll have to try it this summer when my backyard basil is in full bloom!
I had two little pots of basil still sort of growing inside! But at least I can get some fresh herbs at my local grocery store.
This is my type of pasta dish!
It’s very light and delicious!
I have used leeks in a number of dishes on my blog – I love them. Often here they are not that good and the choice is limited plus expensive. I use to grow them – those were the days! I love this pasta dish – might go light on the olives or use green :)
Oh right! You had a big garden. I’ve never grown leeks!
We love artichokes and leeks but like you, we have not put them together with pasta! Such an under rated combination.
Thanks! And it’s a wonderful combination!
I don’t mind a leek or two but hubby is not a fan. I only found this out recently! Love the plates.
sherry
Really?! Oh those hubbies…
When Mark and I were first together, we watched his show all the time — he was really charming. I’ll follow him on IG — can’t wait to see what he is doing.
This pasta sounds fantastic — love your idea of adding a protein.
Oh my! I have really missed out! I need to find his old shows!
I’m a Nick Stellino fan as well. (He’s also on FB by the way and posts regularly.) Charming guy.
Wow. Where in the world have I been?!!
Love these quick and easy week night meals. I have one of those huge jars of artichokes hearts as well. Great recipe to finish them off with.
Definitely ! I loved this pasta dish.
You are right, leeks do seem to be under appreciated. The recipe sounds like a good one to use them in.
The leeks were great, especially mixed with the artichokes!
I love leeks and artichokes , I got to try this recipe.
Yes! And for once they’re not in a dip!
I made a similar dish while I was in Italy. Looks great
Oh how wonderful!
The combination of artichokes and olives is one of my favorites, so I would definitely enjoy this dish. I like the addition of leeks here, which is another favorite ingredient. All this is to say I’ll probably make this dish soon! :)
Yes, definitely great ingredients together, perfect for a pasta!
I’ve never grown leeks but love to eat them and this dish seems so wonderful, Mimi! So much flavor from the mingling of artichokes, olives, garlic, and basil! Yum!
It’s a really nice combination of ingredients in this pasta.Very good.
What wonderful ingredients. I don’t think you could lose with this recipe! It certainly appeals to me, Mimi. Yum!
I like that it’s so light as well. And tasty.
I love how this pasta dish with artichokes, leeks, and olives brings such a unique and flavorful combination! The story behind the recipe cards and your connection to Nick Stellino adds a special touch. This recipe sounds perfect for any time of year, and the idea of adding different proteins is great.
I loved all of the ingredients together in this pasta dish! Unique and wonderful.
I agree that leeks are underappreciated. We recently made a buttered leeks dish that was so simple, yet so delicious! Now I need to pick up some more leeks to add them to pasta – this sounds like a fantastic recipe, Mimi!
It was a very nice pasta dish. I, myself need to use leeks more often!