Artichoke Tomato Pasta
Total Time
Prep/Total Time: 30 min.
Yield
6 servings
Our contest-winning artichoke tomato pasta is light enough to eat even on a hot summer day. The flavors of artichoke hearts, capers, basil, garlic and tomatoes dress up linguine for a dish that's as lovely as it is delicious.
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
- Cook linguine according to package directions.
- 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.
- 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.
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
Recipe Creator
© 2025 RDA Enthusiast Brands, LLC