Pasta with Artichokes, Fresh Tomatoes, and Basil

Pasta with artichokes, fresh tomatoes, and basil is an amazingly easy vegan dinner that comes together as quickly as the pasta cooks.

Jump to:

• ⭐ Recipe Highlights
• 📋 Key Ingredients & Notes
• 🔪 Pro tips & notes
• 💭 Common Questions
• 🍴 Serving Ideas
• 🌡️ Storage & Reheating
• 📖 Related recipes

⭐ Recipe Highlights

This is the perfect recipe if you have an abundance of fresh, small tomatoes in your garden or you’ve scored big at the farmer’s market. Otherwise, grab a few pints of cherry tomatoes at the grocery store, and let’s make a quick and easy sauce. It also works when you’ve discovered that your stash of fresh tomatoes is starting to get a little soft.

📋 Key Ingredients & Notes

Tomatoes – Use cherry tomatoes, cocktail tomatoes, or other small tomatoes that can be poached whole. More petite tomatoes also have the advantage of having fewer seeds. You can use various colors and types, although the size should be equal.

Artichoke hearts – Look for artichokes that are frozen or canned in water. Check the labels because artichokes with brine or oil will substantially change the flavor and texture of this recipe. If you are determined to use artichokes packed in oil, rinse them in warm water to eliminate as much oil as possible. If you use frozen artichokes, thaw and press out the extra water.

Basil – Fresh basil is a hallmark of this recipe, giving it an earthy, peppery flavor. I’ve not tried this recipe using dried basil, so you will need to experiment a bit if you use it.

Garlic – Three fat garlic cloves minced or pressed give a nice sharp flavor to mingle with the tomatoes. If you substitute with garlic powder, start with ½ a teaspoon, and add more after cooking if desired.

Lemon juice – Finish the sauce with lemon juice to brighten the basil and artichokes. You’ll need about ½ a fresh lemon or a tablespoon (or 2) of the bottled kind.

Vegetable broth – The veggie broth is used for poaching tomatoes. Although the broth's flavor adds to the sauce, you can also use water.

🔪 Pro tips & notes

Equipment Tip: Use a wide frying pan or skillet, so the tomatoes lie in a single layer. This helps them cook evenly.

• Gather and prep all the ingredients before you begin cooking. This is a quick-cooking recipe, so once you are prepped, start the water for the pasta.
• Add ½ a cup of broth and let it heat in the pan. Once it starts to simmer, add the tomatoes and garlic. Adjust the heat, so the tomatoes are just simmering.
• When you simmer the tomatoes, cover the pan. This helps the tomatoes to steam through.
• Once the tomatoes break down (about 10 minutes), break them apart with the back of a spoon. Add more broth if the tomatoes start sticking to the bottom of the pan. It will dissipate as the tomatoes reduce.
• Drain the artichokes before adding them to the sauce. If they have a little extra moisture, let them simmer for a minute. Turn off the stove before mixing in the basil and lemon juice.
• Keep an eye on the pasta. Overcooked pasta is never the way to go. Think al dente (toothsome)!
• To serve the pasta and sauce, divide the pasta into 4 portions, top with the sauce, or add the cooked pasta to the sauce and mix right in the pan.

💭 Common Questions

🍴 Serving Ideas

With all the pleasure of saucy tomatoes, artichokes, basil, and plenty of pasta, you won’t need much to round out this easy dinner. Ok, maybe a spoonful or two of vegan parmesan. Crusty bread or a simple green salad are good choices if you want a little something more.

🌡️ Storage & Reheating

Store leftovers in an airtight container for 2 days. Fresh basil leaves, once chopped or torn, can lose their flavor. I don’t recommend freezing this sauce because the artichokes will retain a lot of water, and once thawed, the sauce will be thin and not as tasty.

 Reheat the sauce on the stove or in the microwave. If you’ve mixed the sauce with the pasta, add a little broth or water before reheating to prevent the pasta from clumping together.

📖 Related recipes

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