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Home » Pasta

Pasta with Artichokes, Fresh Tomatoes, and Basil

Published: Aug 30, 2022 by Denise · 2 Comments

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fresh tomato & artichoke pasta with fresh basil and hemp seed parmesan in white bowl.
pasta with cherry tomatoes, artichoke hearts, fresh basil and hemp seed Parmesan on black plate
Fresh tomato & artichoke pasta with fresh chopped basil in pan with text overlay.
Pasta with artichokes, tomatoes, and basil in pan.
Pasta with artichokes, tomatoes, and basil in pan.

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

A pan with pasta, artichokes, cooked tomatoes, and fresh basil.
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.

Dry spaghetti, cherry tomatoes, artichoke hearts, fresh basil, garlic, and lemons.
Ingredients for pasta with artichokes, fresh tomatoes, and basil

📋 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.

Tomatoes are simmered, artichokes are added, and basil is mix in.
How to make fresh tomato sauce with artichokes and basil

🔪 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.
Pasta is mixed with tomatoes, artichokes, and fresh basil.

💭 Common Questions

What kind of pasta is best with fresh tomato sauce?

Thin, long pasta such as spaghetti or linguini goes well with fresh tomato sauce, but shaped pasta such as fusilli or small penne works well too.

Are there other spices or ingredients that can be added?

Although this recipe is intentionally simple, you can add other spices such as onion powder, red chili flakes, or a dash of Italian herb seasoning. If you want a touch of sweetness, add a tablespoon of balsamic vinegar. Regarding ingredients, mushrooms or diced zucchini can be added along with tomatoes. Reduce the broth, as these ingredients have a lot of water.

Pasta with artichokes, tomatoes, fresh basil, and vegan parmesan on a black plate.

🍴 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.

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Print

Pasta with Artichokes, Fresh Tomatoes, and Basil

Fresh tomato & artichoke pasta with fresh basil in skillet.
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★★★★★

5 from 1 reviews

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

  • Author: Denise
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan

Ingredients

Units Scale
  • ½ cup vegetable broth
  • 3 cloves garlic, minced
  • 4 cups cherry tomatoes, washed
  • 2 cups artichoke hearts sliced or quartered
  • 1 cup fresh basil chopped
  • ½ fresh lemon, juiced (1 tablespoon)
  • Pasta for 4 servings (8 ounces)
  • Salt and pepper to taste

Instructions

  1. Start the water for the pasta before starting the sauce. When the water boils, add the pasta and cook until just tender (al dente). 
  2. Add ½ a cup of vegetable broth to a frying pan or another wide-bottomed pan. Bring the broth so a slow simmer. Then add the garlic and cherry tomatoes in a single layer in the bottom of the pan.
  3. Cover the pan and simmer the tomatoes for about 10 minutes until they become soft and start to break down. Use the back of a wooden spoon to break up the tomatoes.
  4. Add the artichokes and let them heat for a minute before mixing in the basil and lemon juice.
  5. Once the pasta is done, use tongs to pick it up, let it drain a second, and then add it to the tomato artichoke mixture. Stir in the pasta. 

 

Notes

  • Thaw frozen artichokes and press them to get out any excess water.
  • Mushrooms can be added to this recipe or as a replacement for artichoke hearts. Add them with the tomatoes and reduce the vegetable broth to ¼ cup, as mushrooms have a lot of moisture. You may need to increase the cooking time to 15 minutes to reduce the overall moisture content. 

 

Keywords: pasta with artichokes, fresh tomatoes, and basil, vegan pasta

Did you make this recipe?

Please leave a êêêêê star rating in the recipe card and/or a review in the comments section further down the page. I always appreciate your feedback J. You can follow me on Facebook, Pinterest, or Instagram. Thanks for your support!

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Reader Interactions

Comments

  1. Rachel

    July 24, 2022 at 7:23 am

    Loved this, so easy and tasty! I added roasted zucchini, so delicious.

    ★★★★★

    Reply
    • Denise

      July 26, 2022 at 3:34 pm

      Yahoo! So glad you enjoyed this, and what a great recipe for zucchini. Thanks for posting, it's much appreciated. 🙂

      Reply

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