Go Back
–+ servings

Tomato Artichoke Pasta

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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8

Save this recipe!

Get this recipe sent to your inbox, plus get new recipes from us every week!

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)

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.

Nutrition

Calories: 329kcal Carbohydrates: 51g Protein: 11g Fat: 9g Saturated Fat: 2g Polyunsaturated Fat: 2g Monounsaturated Fat: 4g Trans Fat: 0.02g Cholesterol: 10mg Sodium: 438mg Potassium: 409mg Fiber: 4g Sugar: 5g Vitamin A: 163IU Vitamin C: 9mg Calcium: 68mg Iron: 3mg