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Artichoke-Basil Pasta Sauce

 Artichoke-Basil Pasta Sauce
"I received this recipe from my college roommate, and it quickly became one of my favorites,” notes Janet Bischof of Sumter, South Carolina. “Basil gives the meatless pasta sauce just the right taste.”
5 ServingsPrep/Total Time: 20 min.


  • 1 jar (6-1/2 ounces) marinated artichoke hearts
  • 1 cup chopped onion
  • 1 cup sliced fresh mushrooms
  • 1/2 teaspoon minced garlic
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup water
  • 1 can (6 ounces) tomato paste
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1 teaspoon sugar
  • 1/2 teaspoon salt, optional
  • Hot cooked pasta


  • Drain artichokes, reserving marinade; set artichokes aside. In a
  • large saucepan, saute onion and mushrooms in reserved marinade for
  • 2-3 minutes or until tender. Add garlic; cook 1 minute longer.
  • Stir in the artichokes, tomatoes, water, tomato paste, basil, sugar
  • and salt if desired. Bring to a boil. Reduce heat; simmer,
  • uncovered, for 5-10 minutes or until heated through. Serve over
  • pasta. Yield: 5 servings.
Nutritional Facts: 1 cup sauce (prepared without salt; calculated without pasta) equals 124 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 258 mg sodium,

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Artichoke-Basil Pasta Sauce (continued)

Nutritional Facts: 18 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 3 vegetable, 1 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.