I talk about it and mention it a lot in this recipe so I thought it’d be great to clarify what this meat is. Pancetta is a thin meat cut from the pork belly and then salt cured. It’s used in a lot of Italian dishes as a way to add depth to soups and pasta. If you don’t have any available bacon or prosciutto can be used in its place, but they’re not an exact replacement.

How can I make this sauce less tangy?

By simply adding a pinch of sugar while it’s cooking you can bring down the acidity level. The sugar will help to neutralize the acids and make this saucy a little more palatable to those with acid sensitivities.

Can I use frozen artichokes in this recipe?

Yes you can use frozen artichoke hearts if you can’t find any canned. You may want to thaw them and treat the same way as canned in this recipe.

Easy Tomato Artichoke Pasta Reipe

Name: Tomato Artichoke Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8
Cuisine: Italian
Ingredients: 1 pound pasta; 1 tablespoon extra virgin olive oil; 1/2 large sweet or yellow onion, chopped; 4 ounces diced pancetta; 4 cloves garlic, minced; 1/4 teaspoon crushed red pepper flakes; 1 15-ounce can diced tomatoes with juice; 1 cup crushed tomatoes; 1 14-ounce can quartered artichoke hearts, drained; 1/2 cup chicken stock; 2 tablespoons dried basil; Salt & pepper, to taste

Description

Skip that heavy, creamy sauce. This tomato artichoke pasta recipe is a great new way to enjoy artichoke hearts. The savory sauce is loaded with chopped artichoke hearts and crispy pancetta, and seasoned with basil for a unique pasta dish that’s sure to satisfy your artichoke craving. If you can’t find pancetta, feel free to swap it for bacon or prosciutto.

Ingredients

Scale

1 pound pasta
1 tablespoon extra virgin olive oil
1/2 large sweet or yellow onion, chopped
4 ounces diced pancetta
4 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1 15-ounce can diced tomatoes with juice
1 cup crushed tomatoes
1 14-ounce can quartered artichoke hearts, drained
1/2 cup chicken stock
2 tablespoons dried basil
Salt & pepper, to taste

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Instructions

Cook pasta according to package directions in salted water (reserving 1/2 cup pasta water for sauce).
In a large skillet or saucepan, heat olive oil to medium-high heat.
Add pancetta and onions and sauté for 5 minutes.
Add garlic and crushed red pepper flakes – cooking for 1 minute more.
Stir in diced tomatoes, artichokes, chicken broth, basil and salt & pepper.
Cover pot and simmer sauce on medium-low for 10 minutes.
Remove lid and continue to simmer until sauce thickens.
Toss pasta with sauce, adding pasta water as needed.

Prep Time: 5 minutes
Cook Time: 25 minutes
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size:
Calories: 430
Sugar: 5.1 g
Sodium: 612.3 mg
Fat: 11.5 g
Saturated Fat: 3.2 g
Carbohydrates: 67.3 g
Fiber: 6.4 g
Protein: 14.9 g
Cholesterol: 12.9 mg