Tomato Artichoke Pasta
Skip that heavy, creamy sauce. This tomato artichoke pasta recipe is a great new way to enjoy artichoke hearts. The savory sauce is loaded with chopped artichoke hearts and crispy pancetta, and seasoned with basil for a unique pasta dish that’s sure to satisfy your artichoke craving. If you can’t find pancetta, feel free to swap it for bacon or prosciutto. Makes 6 servings.
What I love about tomato artichoke pasta
When I first saw this recipe on Shutterbean, I immediately had a flashback to the tomato artichoke ravioli that was on the menu at the first restaurant I worked at in Milwaukee.
The ravioli had pancetta in it and I once served it to a vegetarian and I felt so so so bad. But, to be fair, the menu said it had pancetta in it. So it’s not my fault she didn’t know what it was and didn’t ask me. Don’t worry though, I got her a new meal to replace that one.
So when I saw this recipe for tomato artichoke penne, I immediately thought of adding pancetta to it hoping to replicate the flavor of the ravioli because – let’s be honest – I have no intention of going through the process of making homemade ravioli.
And, the flavor turned out to be perfect. So perfect, that I made it twice in one week. But beware – this is not a vegetarian meal (unless you leave out the pancetta).
Here’s what you’ll need to make this artichoke pasta recipe
I found diced pancetta in the deli section at our grocery store, but if yours doesn’t carry it like that, ask the deli counter to slice you a 4-ounce thick slice for you to dice yourself. You can also add bacon or prosciutto instead.
How to make tomato artichoke pasta
Cook the pasta to al dente in a large stockpot of salted, boiling water. Follow the directions on the package for your pasta to make sure you get the cooking time right.
Make the sauce. Start by sautéing the onion and pancetta in olive oil over medium-high heat. After the onions are translucent add the garlic and crushed red peppers and cook for an additional minute.
Next, add the artichokes, tomatoes, chicken stock and basil. Bring the sauce to a simmer and let it thicken up as the pasta cooks. Adjust seasoning with salt & pepper, to taste.
Toss the pasta with sauce. Once the pasta is cooked and drained, add it to the skillet with the sauce and stir to coat the pasta. Serve immediately.
FAQ’s and tips for making artichoke pasta
I talk about it and mention it a lot in this recipe so I thought it’d be great to clarify what this meat is. Pancetta is a thin meat cut from the pork belly and then salt cured. It’s used in a lot of Italian dishes as a way to add depth to soups and pasta. If you don’t have any available bacon or prosciutto can be used in its place, but they’re not an exact replacement.
By simply adding a pinch of sugar while it’s cooking you can bring down the acidity level. The sugar will help to neutralize the acids and make this saucy a little more palatable to those with acid sensitivities.
Yes you can use frozen artichoke hearts if you can’t find any canned. You may want to thaw them and treat the same way as canned in this recipe.
More pasta recipes:
- Sesame noodles
- Italian sausage tomato sauce
- Slow cooker beef ragu
- Shrimp fettuccini
- Pasta carbonara
Love artichokes? Try these recipes:Print
Tomato Artichoke Pasta
Skip that heavy, creamy sauce. This tomato artichoke pasta recipe is a great new way to enjoy artichoke hearts. The savory sauce is loaded with chopped artichoke hearts and crispy pancetta, and seasoned with basil for a unique pasta dish that’s sure to satisfy your artichoke craving. If you can’t find pancetta, feel free to swap it for bacon or prosciutto.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- 1 pound pasta
- 1 tablespoon extra virgin olive oil
- 1/2 large sweet or yellow onion, chopped
- 4 ounces diced pancetta
- 4 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 1 15-ounce can diced tomatoes with juice
- 1 cup crushed tomatoes
- 1 14-ounce can quartered artichoke hearts, drained
- 1/2 cup chicken stock
- 2 tablespoons dried basil
- Salt & pepper, to taste
- Cook pasta according to package directions in salted water (reserving 1/2 cup pasta water for sauce).
- In a large skillet or saucepan, heat olive oil to medium-high heat.
- Add pancetta and onions and sauté for 5 minutes.
- Add garlic and crushed red pepper flakes – cooking for 1 minute more.
- Stir in diced tomatoes, artichokes, chicken broth, basil and salt & pepper.
- Cover pot and simmer sauce on medium-low for 10 minutes.
- Remove lid and continue to simmer until sauce thickens.
- Toss pasta with sauce, adding pasta water as needed.
- Category: Mains
- Method: Stovetop
- Cuisine: Italian
- Serving Size:
- Calories: 430
- Sugar: 5.1 g
- Sodium: 612.3 mg
- Fat: 11.5 g
- Saturated Fat: 3.2 g
- Carbohydrates: 67.3 g
- Fiber: 6.4 g
- Protein: 14.9 g
- Cholesterol: 12.9 mg
Keywords: dairy free, easy, pasta, artichoke, pancetta, pork
Recipe adapted from Shutterbean.
Last Updated on April 2, 2022 by Melissa Belanger
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