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Linguine with Artichoke-Tomato Sauce

 Linguine with Artichoke-Tomato Sauce
When you need a toss-together pasta dish, this is just the ticket. Tart marinated artichokes enhance the tomatoes. The sauce is so flavorful, no one will miss the meat.—Mary Ann Lee, Clifton Park, New York
6 ServingsPrep/Total Time: 30 min.


  • 12 ounces uncooked linguine
  • 1 can (28 ounces) whole tomatoes with basil
  • 1 jar (7-1/2 ounces) marinated quartered artichoke hearts
  • 1 cup chopped sweet onion
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil, divided
  • 1/4 cup capers
  • 1/4 cup tomato paste
  • 8 fresh basil leaves, torn
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Grated Parmesan cheese


  • Cook linguine according to package directions.
  • Meanwhile, coarsely chop tomatoes, reserving liquid. Drain
  • artichokes, reserving 1/4 cup marinade. In a large skillet, saute
  • onion and garlic in 2 tablespoons oil until tender. Add the
  • tomatoes, artichokes, capers, tomato paste, basil, sugar, salt,
  • pepper and reserved tomato liquid and artichoke marinade.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or

2 of 2

Linguine with Artichoke-Tomato Sauce (continued)

Directions (continued)

  • until slightly thickened. Drain linguine and transfer to a large
  • bowl. Toss with tomato mixture and remaining oil. Sprinkle with
  • cheese. Yield: 6 servings.
Nutritional Facts: 1-1/3 cups equals 375 calories, 14 g fat (2 g saturated fat), 0 cholesterol, 740 mg sodium, 56 g carbohydrate, 4 g fiber, 10 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.