Tomato Artichoke Pasta

5 from 2 votes

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 Time5

Cook Time25

Total Time30

Course: Mains

Cuisine: Italian

Keyword: artichoke heart pasta, artichoke pasta, artichoke pasta recipes, mediterranean pasta recipes, pancetta pasta, pancetta pasta recipes, pancetta with pasta, pasta pancetta, pasta with artichoke hearts, pasta with artichokes, pasta with pancetta

Servings:

Calories: 439kcal

Author: Melissa Belanger

Ingredients

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

Instructions

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.

Nutrition