Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in large pot of boiling salted water, cook pasta until al dente according to package instructions. drain, reserving 1 cup of pasta water. return pasta to pot. meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. add onion and garlic, season with salt and pepper, cook, stirring occasionally until lightly browned, 3-4 minutes. add wine and cook until evaporated, about 2 minutes. stir in artichokes and cook until starting to brown, 2-3 minutes. add olives and half of the tomatoes; cook until tomatoes start to break down, 1-2 minutes. add pasta to skillet. stir in remaining tomatoes, oil, cheese, and basil. thin with reserved pasta water if necessary to coat the spaghetti. serve with additional cheese.

Target recipe: in a small bowl, combine eggs, milk, and olives; set aside. in a large bowl combine remaining ingredients. stir in egg mixture until moistened. turn dough onto lightly floured surface; knead until smooth, about 1 minute. place dough on a greased cooked sheet and pat into 8-inch circle about 3/4-inch thick. cut into 8 wedges. bake in 350°f oven 15-20 minutes or until lightly brown. let stand 10 minutes before serving.