Artichoke Basil Pasta Sauce Food

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LINGUINE WITH ARTICHOKE-TOMATO SAUCE



Linguine with Artichoke-Tomato Sauce image

When you need a toss-together pasta dish, this is just the ticket. Tart marinated artichokes enhance the tomatoes. The sauce is so flavorful, no one will miss the meat. -Mary Ann Lee, Clifton Park, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

12 ounces uncooked linguine
1 can (28 ounces) whole tomatoes with basil
1 jar (7-1/2 ounces) marinated quartered artichoke hearts
1 cup chopped sweet onion
2 garlic cloves, minced
3 tablespoons olive oil, divided
1/4 cup capers
1/4 cup tomato paste
8 fresh basil leaves, torn
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Grated Parmesan cheese

Steps:

  • Cook linguine according to package directions., Meanwhile, coarsely chop tomatoes, reserving liquid. Drain artichokes, reserving 1/4 cup marinade. In a large skillet, saute onion and garlic in 2 tablespoons oil until tender. Add the tomatoes, artichokes, capers, tomato paste, basil, sugar, salt, pepper and reserved tomato liquid and artichoke marinade., Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened. Drain linguine and transfer to a large bowl. Toss with tomato mixture and remaining oil. Sprinkle with cheese.

Nutrition Facts : Calories 375 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 740mg sodium, Carbohydrate 56g carbohydrate (9g sugars, Fiber 4g fiber), Protein 10g protein.

CREAMY ARTICHOKE PASTA



Creamy Artichoke Pasta image

Make a luscious pasta dish with no cheese, cream or butter? Absolutely! The canned artichoke hearts get blended into a creamy sauce that's mixed with roasted red peppers, olives, capers and fresh herbs for a colorful dinner. This is an out-of-the-box, unexpected vegan pasta dish that will delight your family and be easy on the budget.

Provided by Valerie Bertinelli

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1 pound dried fettuccine (see Cook's Note)
Two 14-ounce cans artichoke hearts, rinsed and drained
2 tablespoons extra-virgin olive oil, plus more as needed
1 cup chopped roasted red peppers
1/2 cup kalamata olives, halved
3 tablespoons capers
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, thinly sliced
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente.
  • Meanwhile, blend the drained artichoke hearts, 1/4 cup water, 1/4 teaspoon salt and 1/4 teaspoon pepper in a high-powered blender until completely smooth. Set aside.
  • Heat the olive oil in a large high-sided skillet or braiser over medium heat. Add the roasted red peppers, olives, capers and red pepper flakes and sauté until warmed through, about 2 minutes. Stir in the garlic and a drizzle of oil if needed. Continue to cook, stirring frequently, until the garlic is slightly softened but not brown, about 1 minute. Stir in the blended artichoke hearts, then reduce the heat to low.
  • When the pasta is ready, reserve 1 cup of the pasta water, then drain the pasta and add it directly to the skillet with the artichoke sauce. Add about 1/2 cup of the reserved pasta water and toss together until the sauce and water become a cohesive creamy mixture, add more pasta water as needed. Turn off the heat. Add the basil and parsley, toss to combine and serve.

LINGUINE WITH TOMATOES AND ARTICHOKE HEARTS



Linguine with Tomatoes and Artichoke Hearts image

Categories     Cheese     Pasta     Tomato     Vegetable     Vegetarian     Quick & Easy     Artichoke     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

2 tablespoon olive oil
1 medium onion, chopped
3 large garlic cloves, chopped
1 16-ounce can Italian plum tomatoes, chopped, juices reserved
2 teaspoons dried basil, crumbled
2 teaspoons dried oregano, crumbled
1 14 3/4-ounce jar marinated artichoke hearts
12 ounces linguine, freshly cooked
1 1/2 cups grated Parmesan cheese (about 5 ounces)

Steps:

  • Heat olive oil in heavy large saucepan over medium heat. Add onion and garlic and sauté until tender, about 5 minutes. Add tomatoes, reserved juices, basil and oregano and simmer until sauce thickens slightly, stirring occasionally, about 8 minutes. Add artichokes with marinade to sauce and cook 2 minutes. Add pasta and 1/2 cup Parmesan cheese to sauce. Toss until sauce coats pasta and mixture is heated through, about 2 minutes. Season pasta to taste with salt and pepper. Transfer pasta to large bowl. Serve, passing remaining 1 cup Parmesan separately.

ARTICHOKES IN A GARLIC AND OLIVE OIL SAUCE



Artichokes in a Garlic and Olive Oil Sauce image

I used to work in a fabulous Italian restaurant, and the cooks taught me how to make this dish. I have modified it a bit, but it's very similar, and incredibly delicious.

Provided by SLW0784

Categories     Side Dish     Vegetables

Time 25m

Yield 2

Number Of Ingredients 6

4 ounces small uncooked seashell pasta
2 ½ tablespoons extra virgin olive oil
3 tablespoons butter
2 cloves garlic
1 sprig fresh basil, chopped
1 (8 ounce) can artichoke hearts, drained and quartered

Steps:

  • Bring a pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Toss with the cooked pasta to serve.

Nutrition Facts : Calories 590.9 calories, Carbohydrate 56.3 g, Cholesterol 45.8 mg, Fat 35.5 g, Fiber 6.6 g, Protein 12.6 g, SaturatedFat 13.6 g, Sodium 804.7 mg, Sugar 0.8 g

ARTICHOKE BASIL PASTA SAUCE



Artichoke Basil Pasta Sauce image

This comes originally from the food section of the Houston Chronicle and it notes that this recipe was adapted from a Contadina recipe.I usually increase the amount of garlic and fresh basil.

Provided by Leslie in Texas

Categories     Low Protein

Time 36m

Yield 4 serving(s)

Number Of Ingredients 9

1 (6 ounce) jar marinated artichoke hearts
1 cup onion, thinly sliced
1 large garlic clove, minced
1 (14 1/2 ounce) can whole tomatoes with juice
1 (6 ounce) can tomato paste
1 cup water
2 tablespoons fresh basil, chopped or 2 teaspoons dried basil
cooked pasta, of your choice
parmesan cheese, grated

Steps:

  • Drain artichoke marinade into a 2 quart casserole; quarter artichokes and set aside.
  • Add onion and garlic to marinade.
  • Cover with a lid or plastic wrap and microwave on high 6 to 8 minutes, or until onions are tender.
  • Drain juice from tomatoes into onion mixture.
  • Coarsely chop tomatoes and add to onion mixture, along with tomato paste, artichoke hearts, and water.If using dried basil add it now too.
  • Cover and microwave on high 8 minutes, or until bubbly hot.
  • Stir in fresh basil if you're using it and serve over any variety of cooked pasta.
  • Sprinkle with parmesan cheese and serve.

Nutrition Facts : Calories 101.8, Fat 0.5, SaturatedFat 0.1, Sodium 604.9, Carbohydrate 23.8, Fiber 6.3, Sugar 11.2, Protein 4.6

ARTICHOKE PASTA CASSEROLE



Artichoke Pasta Casserole image

Make and share this Artichoke Pasta Casserole recipe from Food.com.

Provided by bberberi

Categories     One Dish Meal

Time 45m

Yield 5-6 serving(s)

Number Of Ingredients 15

1 (10 ounce) package pasta shells
2 (7 ounce) cans artichoke hearts
2 tablespoons butter or 2 tablespoons margarine
1/2 lb mushroom, sliced
1/2 cup finely chopped red onion
1/2 cup parmesan cheese, grated
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup white wine
1 tablespoon fresh oregano leaves, minced
1/2 teaspoon seasoning salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 tomatoes, sliced

Steps:

  • Cook pasta according to package directions. Rinse under cold water and drain well.
  • Mix pasta with artichoke hearts.
  • Saute mushrooms and onion in butter until soft.
  • Mix together pasta and artichoke mixture with mushrooms, Parmesan cheese, sour cream, mayonnaise, white wine and seasonings.
  • Pour mixture into a medium casserole dish. Top with tomato slices.
  • Cook casserole at 350°F for 25 to 30 minutes or until hot.
  • Garnish with fresh oregano if desired.
  • *** You can also microwave this dish. The only part you would change is Step 3. You would place mushrooms and onion with butter in a microwave dish. Cover and Microwave at high for 3 minutes Continue to follow directions above and then microwave at High for 8 to 10 minutes.

Nutrition Facts : Calories 505.6, Fat 21.2, SaturatedFat 8.7, Cholesterol 39.1, Sodium 435, Carbohydrate 63.4, Fiber 9.9, Sugar 7.1, Protein 16.2

ARTICHOKE AND BLACK OLIVE PASTA SAUCE



Artichoke and Black Olive Pasta Sauce image

Make and share this Artichoke and Black Olive Pasta Sauce recipe from Food.com.

Provided by semichee

Categories     Lunch/Snacks

Time 15m

Yield 2 cups, 2 serving(s)

Number Of Ingredients 5

1 cup organic no-salt-added marinara sauce
1/4 cup amy's organic tomato and basil pasta sauce
1/4 cup artichoke heart, drained
4 tablespoons sliced black olives, drained
1 1/2 cups organic pasta

Steps:

  • Mix the marinara with the pasta sauce in a medium sized pot. Let the sauce boil. Add the artichoke hearts and olives. Stir once and let simmer for 5 minutes.
  • In a separate pot, boil water and cook 1.5 cups of favorite pasta according to packaged directions.
  • Serve.

Nutrition Facts : Calories 381.1, Fat 5.9, SaturatedFat 0.8, Sodium 820.7, Carbohydrate 69.6, Fiber 4.4, Sugar 12.5, Protein 12.4

MEDITERRANEAN PASTA WITH ARTICHOKES, OLIVES, AND TOMATOES



Mediterranean Pasta with Artichokes, Olives, and Tomatoes image

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

Coarse salt and ground pepper
12 ounces whole-wheat spaghetti
2 tablespoons olive oil
1/2 medium onion, thinly sliced, lengthwise
2 garlic cloves, thinly sliced crosswise
1/2 cup dry white wine
1 can artichoke hearts, drained, rinsed, and quartered lengthwise
1/3 cup pitted kalamata olives, quartered lengthwise
1 pint cherry or grape tomatoes, halved lengthwise
1/4 cup grated Parmesan cheese, plus more serving
1/2 cup fresh basil leaves, torn

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

ARTICHOKE AND OLIVE MARINARA SAUCE



Artichoke and Olive Marinara Sauce image

Make and share this Artichoke and Olive Marinara Sauce recipe from Food.com.

Provided by evelynathens

Categories     One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 cloves garlic, minced
3/4 cup finely chopped onion
1 1/2 tablespoons minced drained bottled pepperoncini peppers (Italian pickled peppers)
1/4 cup olive oil
1/3 cup dry white wine
1 (32 ounce) can plum tomatoes, chopped
2 (5 ounce) jars marinated artichoke hearts, drained well and halved
1/2 cup chopped pitted kalamata olive
1/3 cup minced fresh parsley

Steps:

  • In a large skillet cook garlic, onion and peperoncini in oil over moderately-low heat, stirring, until onion is softened, add wine and boil 3-5 minutes, or until wine is almost evaporated.
  • Add tomatoes and simmer, stirring occasionally, for 20 minutes, or until the sauce is thickened.
  • Stir in artichokes and olives and simmer sauce for 5 minutes and stir in parsley and season to taste.
  • Enough for 1 lb of pasta, such as penne.

PASTA WITH ARTICHOKES AND BASIL



Pasta With Artichokes and Basil image

Make and share this Pasta With Artichokes and Basil recipe from Food.com.

Provided by AZPARZYCH

Categories     Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

4 ounces tagliatelle pasta noodles, fusilli or 4 ounces fettuccine, broken up
1 (9 ounce) package frozen artichoke hearts, rinsed and drained
2 medium red sweet peppers, chopped
1/3 cup onion, finely chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 medium tomatoes, seeded and chopped
1/4 cup fresh basil, snipped or 2 teaspoons dried basil, crushed
2 tablespoons parmesan cheese, grated

Steps:

  • Cook pasta according to package directions. Immediately drain. Return pasta to pan; keep warm.
  • Meanwhile, place artichoke hearts in a colander under cold running water to separate. In a large skillet cook and stir artichokes, sweet pepper, onion, and garlic in hot oil over medium-high heat for about 5 minutes or until vegetables are tender.
  • Stir in tomato and basil; cook and stir about 2 minutes more or until heated through. Add artichoke mixture to pasta. Toss gently to mix. Sprinkle each serving with Parmesan cheese. Makes 4 to 6 side-dish servings.

LEMON SPAGHETTI WITH ROASTED ARTICHOKES



Lemon Spaghetti With Roasted Artichokes image

Lemon zest, lemon juice, Parmesan and basil come together for a silky and vibrant sauce that makes this weeknight-friendly pasta sing. The addition of roasted artichoke hearts adds texture and complements the zestiness of the dish. There's no better time than a weeknight to embrace canned or frozen artichoke hearts, as they are immensely less work than whole fresh ones, and they roast beautifully - and effortlessly - in a hot oven. Holding onto that salty, starchy pasta water is key to ensuring that each spaghetti noodle is enveloped in the lemony sauce; use it judiciously to emulsify the sauce as you quickly toss it.

Provided by Naz Deravian

Categories     dinner, lunch, pastas, main course

Time 40m

Yield 6 servings

Number Of Ingredients 8

1 pound frozen halved artichoke hearts (thawed in a strainer), or 2 (14-ounce) cans halved artichoke hearts in water, drained
5 tablespoons extra-virgin olive oil
Kosher salt (such as Diamond Crystal) and black pepper
1 pound spaghetti
6 ounces Parmesan, very finely grated
1 large lemon, zested (about 1/2 heaping teaspoon) and juiced (about 3 tablespoons)
1 tablespoon unsalted butter
1/4 cup torn basil leaves, plus more for garnishing

Steps:

  • Heat oven to 425 degrees. Line a baking sheet with parchment paper.
  • Gently pat the artichoke hearts with a paper towel to remove excess moisture. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 tablespoons oil and 1 teaspoon salt, season with pepper and gently toss to combine. Scatter the artichoke hearts in an even layer and roast for 20 minutes. Flip the hearts and roast for an additional 10 minutes, until browned and a little crisp around the edges.
  • Meanwhile, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package directions.
  • While the pasta cooks, in a serving dish large enough to accommodate the spaghetti, add the Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper and the lemon zest; toss to combine. Add the lemon juice and the remaining 3 tablespoons olive oil; stir to combine. The mixture should resemble a thick paste.
  • Place the serving dish next to the pasta pot. Scoop out and reserve 1 cup of the pasta water. Drizzle 2 tablespoons of it over the Parmesan-lemon mixture; stir to thin out the mixture a little.
  • Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer to the Parmesan-lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce. Repeat until you have transferred and tossed all of the spaghetti.
  • Add the butter, basil and 1 tablespoon of the pasta water to the spaghetti, and keep tossing until you have a silky sauce clinging to it. Add more pasta water, 1 tablespoon at a time, if needed.
  • Top with the roasted artichokes, a little more black pepper and torn basil, and serve.

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