Delicious and satisfying come together in this dish of artichoke hearts with diced tomatoes over spaghetti.
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This is such a quick and easy weeknight recipe! From start to finish, it is done in about 30 minutes. It can even be made gluten-free, with a quick switch of pasta.
Looking for another 30-minute pasta meal idea? Check out my pasta with bacon and pumpkin butter sauce, it’s delicious!
Artichoke & Tomato Pasta
By looking at the ingredients I used, any idea where I like to do my grocery shopping? Wegmans is the bomb! If you don’t live close to one, I am sad for you. I buy a ton of their brand name items and have never had an issue with poor quality or inconsistency.
Grab your pot to begin boiling the water for your spaghetti. Honestly, you can use any type of pasta that you prefer. I usually like this quick dish with spaghetti or ziti. Use whole wheat, veggie, brown rice, or regular pasta, if you’d like. It is completely up to your preference or dietary needs. They will all work well.
Once the water is on, it’s time to heat your saute pan. I use a stainless steel multi-clad pan that needs to be heated before I put the olive oil in. I know when it’s ready for the oil when drops of water dance across the pan. Feel free to adjust the amount of garlic you use. I tend to use a lot of garlic.
When you add the tomatoes, make sure to leave them undrained. I don’t usually cover the saute pan for this, but you can while it’s simmering if you want it to cook down a bit more.
Once your spaghetti is strained and returned to the pot, you can either spoon the sauce mixture over the pasta when it’s plated, or you can toss the sauce into the pot of pasta and mix it together. you can’t go wrong either way.
For my other recipes with artichokes, check out:
This quick and easy meal takes about 30 minutes to prepare and is both hearty and satisfying.
I hope you enjoy this quick, and easy dish. If you give it a try, let me know what you think in the comments below.
Artichoke & Tomato Pasta
- 1 lb your favorite pasta
- 8 oz artichoke hearts quartered
- 14 oz diced petite tomatoes undrained
- 1 cup olive oil
- 1 clove garlic minced
- 1 tsp dried basil
- salt & pepper to taste
- Bring large pot of water to a boil and cook pasta according to package.
- In large saute pan, heat olive oil. Add artichoke hearts and garlic. Cook over medium heat while stirring frequently, for 10 minutes.
- Add tomatoes, basil and salt and pepper. Bring to a quick boil, then lower heat to a simmer for 15 minutes. Stir occasionally.
- Ladle artichoke and tomato sauce over cooked and strained pasta.