Pasta with Artichoke and Sun-Dried Tomato Sauce
Al dente spaghetti coated in a bright, herb-infused sauce featuring artichokes, sun-dried tomatoes, and fresh basil for a restaurant-quality weeknight meal. This italian-inspired pasta (vegetarian) ready in about 40 minutes blends spaghetti, olive oil, medium, finely chopped onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz spaghetti
- 2 tbsp olive oil
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 1 (14 oz) can diced tomatoes
- 1 (4 oz) jar, drained and chopped artichoke hearts
- 2 tbsp, oil-packed and chopped sun-dried tomatoes
- 1/4 cup, chopped fresh basil
- 1/2 tsp red pepper flakes
- to taste salt
- to taste black pepper
- 1/2 cup, reserved pasta water
- 1/4 cup, grated Parmesan cheese
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: In a large skillet over medium heat, heat 2 tbsp olive oil. Add 1 medium onion (finely chopped) and cook for 5 minutes until soft and golden. Add 3 cloves garlic (minced) and cook for 1 minute until fragrant.
- Step 3: Stir in 1 (14 oz) can diced tomatoes, 1 (4 oz) jar artichoke hearts (drained and chopped), 2 tbsp sun-dried tomatoes (oil-packed and chopped), 1/4 cup fresh basil (chopped), and 1/2 tsp red pepper flakes. Simmer for 10 minutes until sauce thickens slightly.
- Step 4: Add drained spaghetti to skillet with 1/2 cup reserved pasta water. Toss for 1-2 minutes until sauce coats pasta evenly. Season with salt and pepper to taste.
- Step 5: Serve immediately, topped with 1/4 cup grated Parmesan cheese.
Frequently asked questions
How long does Pasta with Artichoke and Sun-Dried Tomato Sauce take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pasta with Artichoke and Sun-Dried Tomato Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pasta with Artichoke and Sun-Dried Tomato Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pasta with Artichoke and Sun-Dried Tomato Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pasta with Artichoke and Sun-Dried Tomato Sauce vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
