Artichoke and Sun-Dried Tomato Pasta

Artichoke and sun-dried tomato pasta is the first thing you’ll want to make on those warm summer nights when the last thing you’ll want is to turn on the stove. 

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This artichoke and sun-dried tomato pasta is almost a no-cook dinner. That’s one of the best kinds, especially when it’s the height of summer (or when you don’t feel like cooking). Even better, you can prepare the “sauce” beforehand and keep it in the fridge. In fact, I recommend it because it allows it to develop its flavors the longer it sits. The sauce here is really pesto–artichoke and sun-dried tomato pesto–and it comes together in minutes.

This is another versatile dish that you can play around with. I love how the sun-dried tomatoes give the pesto a subtle pink hue, but feel free to omit them if you’re not a fan. On the other hand, add more if you can’t get enough of them and want a more pronounced smoky flavor. Most pesto calls for fresh garlic, but sometimes I find it too bitter, even when using a small amount. That’s why I use garlic powder in this recipe, but feel free to use fresh. You can also use Parmigiano Reggiano instead of Pecorino Romano cheese. As long as it’s high-quality, you’re good.

I hope you enjoy this artichoke and sun-dried tomato pasta with a glass of chilled white wine!

Ingredients You’ll Need

• Pasta
• Sun-Dried Tomatoes
• Canned Artichokes
• Garlic Powder
• Flat-Leaf Italian Parsley
• Extra Virgin Olive Oil
• Pecorino Romano Cheese
• Fresh Basil

Pro Tips

Drain the excess oil from the sun-dried tomatoes: Place the amount needed onto a paper towel and let it absorb the excess oil for five minutes.

Prepare the pesto beforehand. This will allow the flavors to mingle in the fridge and give you less to do when it’s time to cook dinner.

Roughly chop the artichokes before adding them to the food processor: This will help them break up better.

You may need to salt the pesto more than you think: Artichokes can be a little bland, so taste test the pesto to see if there is enough salt and add more, if necessary. Also be sure to generously salt the pasta water.

Suggestions for Variations and Substitutions

• You can use artichokes packed in oil, but I recommend draining them first like the sun-dried tomatoes. You can also use less olive oil than stated in the recipe and adjust from there.
• You can replace the garlic powder with fresh garlic. Start with one small clove.
• Add some lemon zest and/or lemon juice for tang.
• Add red pepper flakes for heat.
• Include nuts for more texture. Pignoli (pine) nuts and walnuts are good options.

What Else Can I Use This Pesto For?

You can spread this pesto on crusty bread or dollop on some crackers. You can even use it for an altogether different meal by adding it to chicken. Suggestion: Add it to skin-on chicken thighs by spooning some of it between the skin and the flesh. You could also dollop it onto baked cod, tilapia, or another mild-tasting fish.

Leftovers

Store leftovers in an airtight container for up to three days. I don’t recommend freezing this pasta or the pesto.

Pasta for dinner is never a bad idea, so here are three more recipes to consider:

• Pasta with shrimp, chorizo, and arugula
• Linguine with clams, anchovies, and breadcrumbs
• Linguine aglio e olio with roasted garlic