Easy Sun-Dried Tomato Artichoke Pasta Recipe

This Sun-dried Tomato Artichoke Pasta is a delicious dish made from pantry finds. It offers a burst of Mediterranean flavors in every bite and is perfect for a springtime lunch or dinner. It’s a simple, flavorful pasta dish ready in less than 30 minutes!

Like many people, I am currently on a spring cleaning spree. This is something I do every year and it’s a good opportunity to take stock of my inventory. Sometimes I make a plan for a recipe to try out and see if I can develop it into something creative and fits the theme of my recipe blog – “simple, fuss-free recipes.” Yesterday I stumbled upon a forgotten jar of artichoke hearts and a half-used pack of pasta. Inspired by the challenge of making something delicious out of these simple ingredients, I tested out an idea of pasta tossed in a sautee of minced garlic, sundried tomatoes, and artichoke hearts which resulted in this scrumptious pasta with sun dried tomatoes and artichokes.

This sundried tomato artichoke pasta perfectly combines the rich tanginess of sundried tomatoes, the earthy goodness of artichoke hearts, and the subtle kick of garlic and peperoncino. I added a bit of pepperoncino to make this easy dinner recipe interesting to the palate and for a bit of a kick. We are in the last days of the winter season so a bit of spicy kick is well in tune.

Interested in other recipes with sundried tomatoes? Try this simple pearl couscous recipe with chopped sundried tomatoes or this light shrimp and quinoa recipe (it’s got some in there as well!)

Recipe highlights

• The combination of sundried tomatoes and artichoke hearts creates a delicious blend of flavors that just works. It’s subtle enough for picky eaters.

• With simple ingredients and straightforward steps, this recipe is perfect for achieving delicious food without breaking the bank.

• It’s versatile enough for you to enjoy it as a vegan and vegetarian main course or serve it as a side dish alongside your favorite protein.

• The hearty texture of the pasta combined with the rich yet subtle flavors will leave you feeling fully satisfied after every bite.

• This is a cream-free pasta recipe that works for those who enjoy lighter meals or have dietary restrictions with lactose.

Ingredients for sun dried tomato and artichoke pasta

Cappelletti Pasta: short pasta like Cappelletti works best for this recipe. These shapes are perfect for capturing the delicious sauce and tidbits of minced garlic, sundried tomatoes and artichoke hearts.

Sundried Tomato: adds a rich, intense flavor and a delightful chewy texture to the dish. Look for sundried tomatoes packed in oil for the best results.

Artichoke Hearts: they’re tender and slightly tangy, artichoke paired with the rest of the ingredients bring a unique flavor and texture to the pasta. Use artichoke hearts packed in water, oil or brine.

Pepperoncino: pepperoncino is also known as crushed Italian red pepper flakes. It adds a subtle kick of heat to the dish. Adjust the amount according to your preference for spiciness.

Garlic Cloves: it’s essential for adding depth of flavor to the sauce. Fresh garlic cloves are preferred for their aromatic qualities.

Salt: enhances the flavors of the other ingredients and brings everything together.

Fresh Parsley (optional garnish): add some chopped parsley for a pop of color and a hint of freshness to the finished dish. It’s optional but also highly recommended for a beautiful presentation.

Pasta substitutions

This recipe uses short regular pasta shapes that can easily trap the sauce and other ingredients. Some excellent choices include penne, fusilli, rigatoni, farfalle (bow tie pasta), or rotini. These varieties are sturdy enough to hold up to the flavors of the sundried tomatoes and artichoke hearts. Feel free to go for gluten-free or wheat pasta according to your preference or dietary needs.

Step-by-step instructions

1. Cook the pasta: bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve a cup of pasta water, then drain the pasta and set it aside.

2. Prepare the sauce: while the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and peperoncino, and sauté for 1-2 minutes until fragrant.

3. Add the sundried tomatoes and artichoke hearts: Stir in the sliced sundried tomatoes and drained artichoke hearts. Cook for an additional 2-3 minutes, allowing the flavors to meld together.

4. Combine pasta and sauce: add the cooked pasta to the skillet with the sauce. Toss well to coat the pasta evenly, adding a splash of reserved pasta boiling water if needed to loosen the artichoke tomato sauce.

5. Adjust seasoning and serve: taste the pasta and adjust the seasoning with salt if necessary. Garnish with freshly chopped parsley, if desired, for a burst of freshness.

How to serve sun-dried tomato artichoke pasta

Serve the sundried tomato artichoke pasta hot, garnished with additional freshly chopped parsley and a sprinkle of grated Parmesan cheese to add a bit of nutty flavor.

Pair it with a crisp green salad and or your choice of protein pair for a complete meal or pair it as a side dish with your choice of protein.

Recipe variations and customization

Experiment with different herbs and spices to customize the flavor profile of the dish. Fresh basil, oregano, or thyme would all work beautifully.

For a heartier meal, add sautéed mushrooms, spinach, or cherry tomatoes to the pasta.

If you’re a fan of cheese, sprinkle some crumbled feta or goat cheese over the finished dish for a tangy contrast to maintain the theme of Mediterranean flavors.

How about making this a creamy sun-dried tomato and artichoke pasta by adding some heavy cream to the sauce with some grated parm?

How to store and reheat

To store leftover artichoke and sundried tomato pasta, transfer the cooled pasta to an airtight container and refrigerate for up to 3 days. When ready to reheat, gently warm the pasta in a skillet over low heat, adding a splash of water or vegetable broth to prevent it from drying out. Alternatively, you can microwave individual portions until heated through.

FAQs about the artichoke sun-dried tomato pasta recipe

More Mediterranean Pasta Recipes

Pasta with Roasted Red Pepper Pesto

Tagliatelle with Mushrooms

Halloumi Pasta with Cherry Tomatoes