Menu
Linguine with Fresh Tomatoes Linguine with Fresh Tomatoes
Artichoke Shrimp Linguine Artichoke Shrimp Linguine
Spinach Tomato Linguine Spinach Tomato Linguine
Linguine with Garlic Sauce Linguine with Garlic Sauce
Olive and Red Pepper Linguine Olive and Red Pepper Linguine
Italian Linguine Salad Italian Linguine Salad
Tomato Basil Linguine Tomato Basil Linguine
Linguine with Broccoli Rabe & Peppers Linguine with Broccoli Rabe & Peppers
Grilled Shrimp & Tomatoes with Linguine Grilled Shrimp & Tomatoes with Linguine
Artichoke-Basil Pasta Sauce Artichoke-Basil Pasta Sauce
Turkey Linguine with Tomato Cream Sauce Turkey Linguine with Tomato Cream Sauce
Linguine Alfredo Linguine Alfredo
Linguine with Herbed Clam Sauce Linguine with Herbed Clam Sauce
Ham and Vegetable Linguine Ham and Vegetable Linguine
Beef Bolognese with Linguine Beef Bolognese with Linguine
Artichoke Chicken Pasta Artichoke Chicken Pasta
Chicken and Artichoke Pasta Chicken and Artichoke Pasta
Linguine with Ham & Swiss Cheese Linguine with Ham & Swiss Cheese
Vegetarian Linguine Vegetarian Linguine
Chicken Artichoke Pasta Chicken Artichoke Pasta

Linguine with Artichoke-Tomato Sauce

3 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

6 servings

Updated: Jun. 30, 2023
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
Linguine with Artichoke-Tomato Sauce
Linguine with Artichoke-Tomato Sauce Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 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

Directions

  1. Cook linguine according to package directions.
  2. 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.
  3. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened. Drain linguine and transfer to a large bowl. Toss with tomato mixture and remaining oil. Sprinkle with cheese.

Nutrition Facts

1-1/3 cups: 375 calories, 14g fat (2g saturated fat), 0 cholesterol, 740mg sodium, 56g carbohydrate (9g sugars, 4g fiber), 10g protein.