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Artichoke-Basil Pasta Sauce Recipe

Artichoke-Basil Pasta Sauce Recipe

"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.”
TOTAL TIME: Prep/Total Time: 20 min. YIELD:5 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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: 124 calories, 6g fat (1g saturated fat), 0mg cholesterol, 258mg sodium, 18g carbohydrate (11g sugars, 4g fiber), 3g protein Diabetic Exchanges:3 vegetable, 1 fat

Reviews for Artichoke-Basil Pasta Sauce

Sort By :
MY REVIEW
LegalSec
Reviewed May. 29, 2013

"Delicious. I used artichokes packed in water. I sauteed the onions and mushrooms in some olive oil and added some red pepper flakes instead of the oil from the artichokes. After it was all put together and simmering I did add some additional water to thin it out a bit (my personal preference). Very very tasty. You won't be disappointed."

MY REVIEW
angelab017
Reviewed Feb. 19, 2008

"This was amazing! The only thing is that I served it with fresh grated mozzarella and parmesan cheeses! My dad, who is not a huge pasta fan, absolutely loved this and asked for me to keep this recipe."

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.