Artichoke and Sun-Dried Tomato Pasta

Artichoke sundried tomato pasta

The Spruce

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 6 servings
Nutrition Facts (per serving)
188 Calories
8g Fat
26g Carbs
5g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 188
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 109mg 5%
Total Carbohydrate 26g 9%
Dietary Fiber 4g 14%
Total Sugars 1g
Protein 5g
Vitamin C 33mg 166%
Calcium 32mg 2%
Iron 2mg 10%
Potassium 355mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sometimes the simplest of foods are so nourishing and tasty, it's hard to believe they're made with just a few ingredients. This pasta recipe with sun-dried tomatoes, artichoke hearts, and fresh chopped basil combines to become far greater than the sum of its parts and is an absolutely fantastic vegetarian and vegan pasta dish.

And what could be easier—artichokes and sun-dried tomatoes can be popped out of a can and tossed on a plate of pasta to take a dish from ordinary and everyday to gourmet. To make this dish even more impressive, add the tiniest of a balsamic vinegar drizzle at the end, use roasted red peppers instead of fresh, and swap freshly made pasta for the dried boxed kind. 


  • 1 (12-ounce) box bow tie pasta

  • 3 cloves garlic, minced

  • 2 tablespoons good quality olive oil

  • 1/2 red pepper, diced

  • 3/4 cup oil-packed sun-dried tomatoes, drained

  • 1 cup artichoke hearts, drained well and coarsely chopped

  • 1/3 cup black olives, sliced

  • 1/3 cup basil, chopped fresh

Steps to Make It

  1. Gather the ingredients.

    Ingredients for artichoke sundried tomato pasta
    The Spruce
  2. Cook the pasta according to instructions on package and drain.

    Cook the pasta
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  3. Sauté the minced garlic in olive oil over medium heat until fragrant, about 30 seconds. Add the red bell pepper and allow to heat for another 1 to 2 minutes.

    Saute minced garlic
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  4. Add the sun-dried tomatoes, artichoke hearts, olives, and basil and allow to cook until heated through, stirring frequently, for about 2 to 3 more minutes. Do not overcook, as you'll lose the good fresh flavor from the basil.

    Add sundried tomato
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  5. Toss with the cooked pasta and serve.

    Toss with cooked pasta
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  6. Enjoy.


  • Drain ingredients well to avoid a watery pasta dish. Place the oil-packed sun-dried tomatoes on a paper towel and gently press the artichoke hearts into a colander with a wooden spoon to remove the liquid.
  • Top off your pasta with a pinch of sea salt and fresh ground pepper. Or, sprinkle on some Parmesan cheese (for those who eat dairy) or nutritional yeast (for vegans).

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