Artichoke and Tomato Pasta / Better Homes and Gardens

25 minutes total; 478 calories per serving

Yield: 4 servings
Community Recipe from


  • 8 ounce(s) dried pasta, whole grain
  • 1/4 cup(s) grated Parmesan
  • 1/2 cup(s) chopped sweet onion
  • 1/4 cup(s) EVOO
  • 2 clove(s) garlic, minced
  • 28 ounce(s) crushed tomatoes
  • 6 ounce(s) marinated artichoke hearts drained and coarsely chopped
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) ground black pepper
  • fresh basil leaves
  • grated Parmesan cheese for topping


  1. 1. In a Dutch oven, cook pasta according to package directions. Drain; reserve 1/4 cup pasta water. Return pasta to the pot. Add Parmesan cheese; toss to combine. Add enough of the reserved water that pasta is evenly coated with cheese.
  2. 2. Meanwhile, in a large saucepan cook onion in hot oil over medium heat until tender, about 5 minutes. Add garlic; cook 30 seconds more. Add undrained tomatoes, artichoke hearts, salt and pepper. Cook and stir until slightly thickened. Mash slightly with a wooden spoon.
  3. 3. To serve, top pasta with tomato mixture and basil leaves. Sprinkle with additional grated Parmesan cheese, if desired.
July 2013

This recipe is a personal recipe added by kateseats59 and has not been tested or endorsed by MyRecipes.

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