a balanced plate with room for dessert

Pasta with Tomatoes and Artichokes


I was searching for an easy-to-prepare dish that was light and refreshing. I stumbled across a few inspiration recipes in Food Network Magazine,, and and created this. It turned out just like I thought it would – light, but with a bite 😉

Pasta with Tomatoes and Artichokes

1 14 ounce can artichoke hearts, roughly chopped
1 tablespoon olive oil
1 medium onion, chopped
4 cloves garlic, minced
2 28 ounce cans whole tomatoes, crushed*
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon red pepper flakes, or to taste
salt and pepper, to taste
12 ounces pasta of choice, cooked

  1. Heat olive oil in medium saucepan. Add onions and cook until almost translucent. Add in garlic and cook until onion are translucent.
  2. Stir in tomatoes, tomato paste, oregano, basil, parsley, red pepper flakes, salt and pepper. Simmer for 30 minutes, stirring occasionally.
  3. Add in artichoke hearts (liquid, too!) and simmer for an additional 15 minutes.
  4. Serve over cooked pasta.

*I crushed the tomatoes with a potato masher in the pot. Super easy and not at all messy!


Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

4 thoughts on “Pasta with Tomatoes and Artichokes

  1. I love how versatile pasta is. I bet this would be awesome with fresh tomatoes in the summer.

  2. I love pasta with fresh veggies…I can’t wait for Spring/Summer!

    • I agree with you 110%!! I added some corn and carrots to the leftovers and it was still so so good. Wisconsin is finally starting to thaw, so that’s a huge plus!

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