Artichoke Tomato Pasta

Pasta doesn’t have to be a heavy, calorie-laden dish in order to taste delicious. Our artichoke tomato pasta recipe is light and lovely, featuring artichoke hearts, capers, tomatoes and garlic in its flavor profile. Though it looks like something from a high-end restaurant, pasta with artichokes and tomatoes comes together quickly and easily, so it’s wonderful even after a busy day.

Ingredients for Artichoke Tomato Pasta

• Linguine: Though this dish calls for linguine, other pasta shapes will work just as well, like spaghetti or angel hair pasta.
• Whole tomatoes with basil: Opt for the canned tomatoes with basil, rather than just tomatoes, as the basil adds flavor to the tomatoes, the liquid in the can and also the pasta dish.
• Marinated artichoke hearts: Finding a jar with the artichokes already quartered will save you prep time.
• Sweet onion and garlic: Sauteing this dynamic duo adds loads of flavor to the pasta.
• Capers: Capers add tangy pops of flavor to this linguine dish.
• Tomato paste: Tomato paste adds a little extra tomato flavor to the dish.
• Fresh basil: Fresh basil adds aromatics and more delicious basil flavor to the linguine. Tear the leaves to release their oils.
• Sugar: Sugar reduces the sensation of tartness from the artichokes, capers and tomatoes, giving this dish a more balanced flavor.
• Grated Parmesan cheese: Parmesan cheese is a delightfully flavorful topper for each serving of pasta.

Directions

Step 1: Cook the pasta

Cook the linguine according to the package directions.

Step 2: Saute the onion and garlic

Meanwhile, coarsely chop the tomatoes, reserving the liquid from the can. Drain the artichokes, reserving 1/4 cup of the artichoke marinade. In a large skillet, saute the onion and garlic in 2 tablespoons of the oil until they’re tender.

Step 3: Combine and cook the sauce ingredients

Add the tomatoes, artichokes, capers, tomato paste, basil, sugar, salt, pepper and the reserved tomato liquid and artichoke marinade. Bring the liquid to a boil. Reduce the heat, then simmer the sauce, uncovered, for 10 minutes or until it slightly thickens.

Step 4: Combine the pasta and sauce

Drain the linguine, and transfer it to a serving bowl. Toss the linguine with the tomato mixture and the remaining oil. Sprinkle the pasta with Parmesan cheese before serving.

Artichoke Tomato Pasta Variations

• Add olives: Olives add a little color and loads of umami.
• Try more garlic: There’s something really wonderful about the combination of olive oil and garlic. Sauteed garlic makes pasta dishes taste even more amazing, so why not add more? Saute about six cloves of garlic, or one per pasta serving, for even more garlicky flavor. If you really enjoy garlic, feel free to add even more!
• Toss in some peppers: Diced red or green bell peppers add color and crunch, or add rings of banana pepper for a little sweet tanginess.

How to Store Artichoke Tomato Pasta

When the pasta cools, transfer it to an airtight container and store it in the refrigerator. Enjoy it again within three to four days.

Can you make artichoke tomato pasta ahead of time?

Sure! Make the sauce a day or so ahead, keeping it in the refrigerator. This extra time brings the flavors together even more. Cook the pasta when you’re getting hungry, and reheat the sauce while the pasta boils.

Artichoke Tomato Pasta Tips

Would this pasta dish taste good with chicken?

Absolutely! Cut a rotisserie chicken into cubes, and add 1 cup or so to the sauce, which gives the chicken time to absorb some of the flavor. Chicken breast cutlets are also delicious served alongside artichoke tomato pasta. Try this pasta with our easy chicken piccata recipe or grilled basil chicken.

I can’t find capers. What can I use instead?

Though the taste is a little different, olives would also taste delicious with this pasta with artichoke hearts and tomatoes. Cut the sliced olives into even smaller pieces, if desired.

I like Parmesan cheese but don’t eat dairy. What can I use instead?

If you don’t do dairy, or if you’re making the recipe suitable for vegans, substitute a plant-based version of Parmesan cheese for the real thing. Nutritional yeast is another option that sprinkles on top like the cheeses in the shaker cans.