Artichoke Pasta with Sundried Tomatoes

This artichoke pasta with sundried tomatoes is loaded with Mediterranean flavors and perfect for a quick lunch or light dinner. It's also super easy to make, and you can have it on the table in 20 minutes!

I'm always hunting for fresh, flavorful recipes that come together without a ton of effort, and this artichoke pasta with sun-dried tomatoes is my latest obsession. The creamy sauce, pops of tangy artichokes, and the salty bite of sun-dried tomatoes - it's pure comfort food magic.

We all have those crazy weeknights where takeout sounds tempting, but this recipe delivers big flavor with way less hassle.

In about 20 minutes, you'll have a restaurant-worthy dinner on the table. Just get the pasta boiling and whip up a super simple sauce while it cooks.

This recipe is an awesome base, but the customization possibilities are where the real fun begins! Toss in some leftover grilled chicken or sautéed shrimp for extra protein. A handful of spinach or kale wilts beautifully into the sauce for a veggie boost.

And if you're feeling a bit fancy, finish it off with a dollop of ricotta or burrata cheese!

Why you'll love this artichoke pasta

• Bursting with flavor, but super easy! You won't believe how much goodness is packed into this quick dish.
• Totally customizable! Throw in leftover chicken, extra veggies, or whatever you've got on hand.
• Crowd-pleasing comfort food - This is cozy, crowd-pleasing food that everyone will love.

What you'll need

Olive oil - A good quality extra virgin olive oil is perfect as a flavor base. For an extra flavor boost, use some of the oil that the sun-dried tomatoes are packed in!

Garlic  - Freshly minced garlic is best. Be careful not to let it burn, as this will create a bitter flavor.

Dry white wine - Choose a dry, crisp white wine like Sauvignon Blanc or Pinot Grigio. Don't cook with wine you wouldn't enjoy drinking.

If you prefer to cook without alcohol, double the quantity of veggie broth instead.

Vegetable stock - Use a low-sodium vegetable stock as the artichokes, sundried tomatoes and Parmesan are already salty.

Lemon juice - Freshly squeezed lemon juice adds a touch of brightness that brings all the flavors together.

Marinated artichoke hearts - Look for artichoke hearts marinated in oil and herbs for added flavor. Drain them well and give them a rough chop.

Sun-dried tomatoes - Opt for oil-packed sun-dried tomatoes if possible - they tend to be juicier and more flavorful.

Heavy cream (double cream) - This is the heart of your creamy sauce! Full-fat cream works best.

Parmesan - For the best flavor, buy a block of Parmesan and grate it yourself.

Pine nuts - Toast the pine nuts in a dry pan over medium heat until golden brown for that delicious nutty flavor.

Fresh basil leaves - Fresh basil brings a delightful freshness to the dish. Tear or roughly chop the leaves just before serving.

Pasta - Fusilli is a great choice because its spiral shape catches the sauce perfectly. Other short pasta shapes like penne, farfalle, or rotini are other great options.

How to make artichoke pasta with sundried tomatoes

Bring a large pot of salted water to a boil. Add the fusilli and cook according to package directions until al dente. Drain the pasta, reserving about 1 cup of the cooking water.

In a large skillet or pan, warm the olive oil over medium heat. Add the sliced garlic and cook for about 30 seconds, careful not to burn it.

Add the white wine and vegetable stock to the pan and bring to a simmer. Stir in the lemon juice and simmer for 2-3 minutes.

Stir in the drained and chopped artichoke hearts and the chopped sun-dried tomatoes. Cook for another minute or two to heat them through.

Reduce the heat to low. Pour in the heavy cream and stir until well combined. Allow the sauce to bubble for 2-3 minutes until slightly thickened.

Add the cooked and drained pasta to the sauce. If the sauce seems too thick, add a splash or two of the reserved pasta water to loosen it up.

Stir in the grated Parmesan, toasted pine nuts and fresh basil leaves. Season to taste with salt and black pepper, and serve immediately.

Helpful tips for the best artichoke pasta

• After draining the artichoke hearts, pat them with a paper towel to remove excess moisture.
• Chop the sun-dried tomatoes into small pieces so they distribute evenly throughout the sauce.
• Sprinkle with extra Parmesan cheese, a few fresh basil leaves, or a pinch of red pepper flakes for a beautiful finishing touch.

Substitutions and variations

• Add shredded rotisserie chicken, cooked shrimp, or sliced Italian sausage for a heartier meal.
• Stir in a handful of fresh spinach, baby kale, or roasted vegetables like zucchini or bell peppers.
• Throw in a pinch of red pepper flakes for a hint of heat.

Leftovers and storage

• Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
• For best results, reheat individual portions gently in a saucepan over low heat, adding a splash of water or broth if needed to loosen the sauce.
• This dish can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat as described above.

If you liked this artichoke pasta recipe, you might also like some of my other easy vegetarian pasta recipes:

• Eggplant Ricotta Pasta
• Creamy Garlic Parmesan Orzo
• Pasta e Piselli (Pasta and Peas)
• Lemon Butter Garlic Pasta Sauce (Pasta al Limone)
• Mascarpone Pasta Sauce

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