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.
Recipe by Melissa Belanger on August 14, 2013
Prep time: PT5M
Cook time: PT25M
Total time: PT30M
Rating
5 stars (2 reviews)
Keywords
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
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)
Categories
Mains
Cuisine
Italian
Steps
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.
Nutitrion
Serving Size: 1 serving
Calories: 439 kcal
Carbohydrates: 68 g
Protein: 15 g
Fat: 12 g
Trans Fat: 0.02 g
Cholesterol: 13 mg
Sodium: 778 mg
Sugar: 7 g
Reviews
Sandra on 2022-11-26 (5 stars): I made this tonight and it was delicious! My husband said 'restaurant quality'. I always try to follow a new recipe exactly but couldn't find pancetta in my tiny town, so used prosciutto...but since you offered it as a substitute, I call it even. The artichokes gave it such a great flavour and texture. Don't skimp on the basil...it's key! I am in Canada and had to convert everything to ml so I think I added more crushed and diced tomatoes than asked for but I just simmered it longer to reduce the liquid. Fantastic meal. I will keep this sauce as a standby for all pastas. Tastes so fresh. Thank you
Erica on 2021-12-01 (5 stars): Delicious and easy!! I've made this several times!
