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Tomato Artichoke Pasta

  • Author: Melissa Belanger
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Mains
  • Method: Stovetop
  • Cuisine: Italian


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.


  • 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


  1. Cook pasta according to package directions in salted water (reserving 1/2 cup pasta water for sauce).
  2. In a large skillet or saucepan, heat olive oil to medium-high heat.
  3. Add pancetta and onions and sauté for 5 minutes.
  4. Add garlic and crushed red pepper flakes – cooking for 1 minute more.
  5. Stir in diced tomatoes, artichokes, chicken broth, basil and salt & pepper.
  6. Cover pot and simmer sauce on medium-low for 10 minutes.
  7. Remove lid and continue to simmer until sauce thickens.
  8. Toss pasta with sauce, adding pasta water as needed.

Keywords: dairy free, easy, pasta, artichoke, pancetta, pork