Start by bringing a large pot of water to a rolling boil. Add in 1 tablespoon of kosher salt and then the 6 ounces of whole wheat angel hair pasta. Cook according to package instructions until al dente, usually about 4-5 minutes for angel hair. Once done, reserve about ½ cup of the pasta water, then drain the pasta in a colander and set aside.
In a large skillet, heat 3 tablespoons of good-quality olive oil over medium heat. Add the 4 cloves of minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
Next, toss in the 2 cups of grape tomatoes and the 1 can of quartered artichoke hearts. Stir well and cook for an additional 3-4 minutes until the tomatoes begin to soften.
Add the 1 can of whole pitted black olives, ½ teaspoon of ground black pepper, and ¼-½ teaspoon of crushed red pepper flakes to the skillet. Stir to combine and let everything cook together for another 2-3 minutes.
Now, gently add the cooked pasta to the skillet with the sautéed vegetables. Pour in the reserved pasta water and the freshly squeezed juice of about 1 lemon. Toss everything together until the pasta is well coated with the sauce.
Remove the skillet from heat, then stir in the ½ cup of freshly grated Parmesan cheese and the ½ cup of chopped fresh Italian parsley. Toss well to combine and adjust seasoning as needed.
Serve the Mediterranean Pasta warm, garnished with additional parsley and a sprinkle of Parmesan on top. Enjoy the burst of Mediterranean flavors in every bite!
