Best 4 Roasted Tomato Artichoke Pasta Recipes
Indulge in a delightful culinary journey with our roasted tomato artichoke pasta recipes, a symphony of flavors that will tantalize your taste buds. This delectable dish features a vibrant medley of roasted tomatoes, succulent artichoke hearts, and a creamy sauce that harmoniously blends herbs and spices. Get ready to embark on a sensory adventure as we guide you through three variations of this classic pasta dish. From a classic roasted tomato artichoke pasta to a sun-dried tomato and artichoke pesto pasta, and a roasted tomato artichoke pasta with vodka sauce, these recipes offer a range of options to suit every palate. Whether you're a seasoned chef or a home cook looking to impress, our detailed instructions and helpful tips will ensure your pasta turns out perfectly. So gather your ingredients, put on your apron, and prepare to savor the exquisite flavors of roasted tomato artichoke pasta.
Check out the recipes below so you can choose the best recipe for yourself!
MEDITERRANEAN PASTA WITH ARTICHOKES, OLIVES, AND TOMATOES
Vibrant, bold flavors await in this healthier pasta dish inspired by the unmistakable tastes of the Mediterranean.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 11
Steps:
- In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
- Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.
- Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.
Nutrition Facts : Calories 498 g, Fat 13 g, Protein 18 g
ROASTED TOMATO & ARTICHOKE PASTA
I have made this recipe 2x for company and it's a winner! I took liberty to add a couple ingredients (fresh basil, parmesan) and increase the amount of some of my favorites (Kalamata olives, artichoke hearts). Adjust ingredients to your liking. It's as colorful as it is tasty. Enjoy! Recipe from: Better Homes & Gardens
Provided by Chicagoland Chef du
Categories Vegetable
Time 35m
Yield 6 Cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400° F.
- Cook pasta according to package directions.
- Drain; return to pot. Toss with 1 T olive oil.
- In a bowl, toss artichoke hearts, tomatoes, olives, fresh herbs, crushed red pepper flakes with olive oil. Toss to coat.
- Roast tomato medley for 5-7 minutes or until the tomatoes are sizzling and begin to burst.
- Transfer pasta and tomato medley to a serving dish. Add fresh basil and parmesan cheese Toss to combine. Drizzle with a little olive oil if desired. Serve!
Nutrition Facts : Calories 483.5, Fat 22.4, SaturatedFat 4.8, Cholesterol 11, Sodium 373.7, Carbohydrate 57.4, Fiber 10.7, Sugar 4.5, Protein 15.6
ARTICHOKE TOMATO PASTA
Diane Molberg understands the meaning of a family-pleasing dish. Lightly flavored with artichoke hearts, her chunky pasta sauce is a hearty way to top off a busy day. "It's an easy vegetarian meal that's low in fat," she writes from Emerald Park, Saskatoon.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute onion and garlic in oil until tender. Stir in the tomatoes, tomato sauce, basil, oregano, pepper and cumin. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Stir in artichokes and 2 tablespoons parsley. Simmer, uncovered, 5 minutes longer. Drain pasta; toss with artichoke mixture. Sprinkle with Parmesan cheese and remaining parsley.
Nutrition Facts : Calories 236 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 634mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
CREAMY SUN-DRIED TOMATO,ROASTED RED PEPPER AND ARTICHOKE PASTA
My variation of a "Build your Own Pasta Dish" concoction that I made up at the Macaroni Grill. Mine tastes better!!
Provided by Malriah
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook Bowties according to package directions.
- Reserve 1 cup of the cooking water.
- Heat oil in a large pan.
- Add garlic and onion, cook until translucent.
- Add tomatoes and roasted peppers.
- Cook for 3 minutes; stir in red pepper flakes.
- Add artichoke hearts and cook for 3 minutes.
- Add whipping cream and asiago cheese.
- Allow to simmer until it starts to thicken.
- Stir in basil and green onion.
- Season with salt and pepper if desired.
- Toss with bowties.
- Add 1 cup reserved pasta water to make it saucier.
Tips:
- Choose ripe tomatoes: For the best flavor, use ripe, flavorful tomatoes. Look for tomatoes that are deep red in color and free of blemishes.
- Roast the tomatoes: Roasting the tomatoes intensifies their flavor and sweetness. You can roast the tomatoes in the oven or on a grill.
- Use a variety of artichokes: You can use fresh, frozen, or canned artichoke hearts in this recipe. If using fresh artichokes, be sure to trim them properly before cooking.
- Cook the pasta al dente: Al dente pasta is slightly firm to the bite. This will help it hold its shape and not get mushy in the sauce.
- Use a flavorful cheese: A flavorful cheese, such as Parmesan or Asiago, will add richness and depth of flavor to the dish.
- Garnish with fresh herbs: Fresh herbs, such as basil or parsley, will add a pop of color and flavor to the dish.
Conclusion:
This roasted tomato artichoke pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. The roasted tomatoes and artichokes add a ton of flavor, and the creamy sauce is simply irresistible. Serve with a side salad or some crusty bread for a complete meal.
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