A bright, briny, and herbaceous pasta tossed with capers, olives, artichokes, and pesto, finished with pine nuts and fresh basil for a fragrant Mediterranean finish.
Heat a large saucepan or wok over medium heat.
Add 1 tbsp oil, the sliced onion, garlic, red pepper, mushrooms, and 1/4 tsp sea salt. Cook 5–10 minutes, until the vegetables begin to soften.
Add capers, kalamata olives, sun-dried tomatoes, artichoke hearts, and 1/2 cup water. Mix well and cook about 5 minutes to reduce the liquid, leaving a little in the pan.
Remove from heat.
Cook the linguine according to package directions. Drain well.
Add the cooked pasta, pesto, remaining 1 tsp salt, and ground pepper to the pan; toss well to coat.
Top with pine nuts and fresh basil, crack additional pepper over top if desired, and drizzle with 1 tbsp olive oil before serving.
Optional: For extra depth, add 4 cloves sliced black garlic when adding the pesto.