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 want to do is turn on the stove.
Ingredient-Stretching Tip: Use any remaining sun-dried tomatoes to make this sun-dried tomato omelette.
This post may contain affiliate links. Please read our affiliate disclosure.
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. 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 for this simple dish, you’re good.
I hope you enjoy this artichoke and sun-dried tomato pasta with a glass of chilled white wine!
Why You’ll Love This Artichoke and Sun-Dried Tomato Pasta
- Barely any cooking: You just need to cook the pasta, making this ideal for a warm summer night or when you just don’t feel like cooking much.
- Quick preparation: As long as you have a food processor or effective blender, the pesto only takes a few minutes to assemble.
- Use any leftover pesto for another meal: You can use it to make more of this pasta, or use it for chicken, fish, or even as an appetizer.
Key Ingredients
- Sun-Dried Tomatoes: Use the ones packed in oil as they’re more flavorful and tender.
- Canned Artichoke Hearts: These are sold in water. You can also use frozen artichoke hearts and thaw them.
See the recipe card below for more information on ingredients and quantities.
How to Make This Artichoke and Sun-Dried Tomato Pasta
- Boil the pasta: Cook the pasta in a large pot of salted boiling water. Reserve some pasta water before draining.
- Absorb the oil from the sun-dried tomatoes: Place them on a paper towel for 5 minutes so it absorbs excess oil from the tomatoes.
- Make the pesto: Combine the sun-dried tomatoes and the rest of the ingredients for the pesto, except for the Pecorino Romano and fresh basil, in a food processor. Pulse until fairly smooth but still chunky. Stir in the Pecorino.
- Finish: Stir the pasta with as much pesto as you like, adding pasta water to loosen it. Garnish with more Pecorino and torn fresh basil.
Pro Tips
- 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.
Recipe FAQs
You can spread this pesto on some 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.
As much as I love garlic, I’m not a fan of raw garlic, and even a little bit sometimes overpowers pesto for me. That’s why I use garlic powder instead in this recipe, which is flavorful but not too strong.
Storage
Refrigerator
Store leftovers in an airtight container for up to 3 days. You can store any remaining pesto separate from the pasta.
Freezer
I don’t recommend freezing this pasta or the pesto. They’re both best eaten fresh or reheated straight from the refrigerator.
Reheat
Reheat the pasta in the oven at 350F, covered, until warmed through. You can also reheat it in the microwave in a microwave-safe bowl.
More Pasta Recipes
- Pasta with shrimp, chorizo, and arugula
- Linguine with clams, anchovies, and breadcrumbs
- Linguine aglio e olio with roasted garlic
If you’ve enjoyed this recipe, please take a moment to leave a five-star review below. You could also tag me on Instagram (@forcarbssake) with a picture of your finished dish!
Artichoke and Sun-Dried Tomato Pasta
Ingredients
- 12 ounces pasta (Note 1)
- 3 tablespoons sun-dried tomatoes in oil, sliced
- 1 14 ounce can artichoke hearts in water, drained and roughly chopped (Note 2)
- ½ teaspoon garlic powder
- ½ cup flat-leaf Italian parsley minced
- ¼ cup extra virgin olive oil
- ¼ teaspoon kosher salt
- Black pepper freshly ground
- ¼ cup Pecorino Romano cheese grated
- Fresh basil torn
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package's directions or until al dente. Reserve about ½ cup of pasta water before draining the pasta.12 ounces pasta
- Add the sun-dried tomatoes to a paper towel, and allow it to absorb the excess oil for about 5 minutes.3 tablespoons sliced sun-dried tomatoes in oil
- Add the sun-dried tomatoes and the remaining ingredients for the pesto, EXCEPT for the Pecorino Romano and fresh basil, to a food processor.3 tablespoons sliced sun-dried tomatoes, 14 ounce can drained and chopped artichoke hearts, ½ teaspoon garlic powder, ½ cup minced flat-leaf Italian parsley, ¼ cup extra virgin olive oil, ¼ teaspoon kosher salt, freshly ground black pepper
- Pulse the ingredients until you achieve a smooth pesto-like consistency but with some texture. Transfer the pesto to a bowl. Stir in the Pecorino Romano. Taste test and add more salt, if needed. ¼ cup grated Pecorino Romano
- Add as much pesto as you like to the cooked pasta. Pour in some reserved pasta water to loosen everything. Serve and top with more grated Pecorino and some torn fresh basil. Enjoy!
