A couple of weeks ago, we were offered some Buitoni pasta products and, being the carb goddesses that we are, of course we took them up on it! They sent along some delicious recipes (one of which Sara will share on Wednesday), but I have a sauce recipe that I love on filled pasta–it’s not quite enough with spaghetti or linguine, but the cheese or meat in tortellini or ravioli make it a light, filling, balanced meal, tangy and garlicky, which, as you all know, are qualities that I love!
Now…if you’ve never tried fresh pasta, you really need to. It can be a little spendy, so save it for something special, but it’s so good. The fresh linguine doesn’t even compare to dried pasta! Oh, and I tried making fresh pasta once. Yeah, it was good. But remember that formula Sara talked about–the whole work-to-tastiness ratio? Yeah, the finished product, at least for me, SO totally didn’t justify the incredible amount of elbow grease it took to make homemade pasta. Seriously, fresh pasta from the grocery store is WELL worth anything you’d save by making your own. Unless you have a fancy schmancy pasta maker that does EVERYTHING for you.
Tomato Artichoke Pasta
Recipe by Our Best Bites
Extra virgin olive oil
5-6 cloves garlic, pressed
1 can diced tomatoes
3 oz. tomato paste
3 oz. white cooking wine or chicken broth
1/2 tsp. Kosher salt
1/4 tsp. black pepper
1/2 C chopped green onions
6-7 oz. marinated artichoke hearts, chopped
1 package fresh pasta (or 1 lb. dried)
In a large saucepan, heat 1-2 tablespoons of olive oil over medium heat. Meanwhile, bring a pot of salted water to boiling. When oil is hot, add garlic, green onions, and artichoke hearts. Saute until garlic is fragrant. Add tomatoes, tomato paste, wine or chicken broth, salt, and pepper. Heat through and toss with cooked pasta. Your husband may whine at the “girliness” of this dinner. Tell him there’s cereal in the cupboard.
Tomato Artichoke Pasta
Recipe by Our Best Bites
Ingredients:
Extra virgin olive oil
5-6 cloves garlic, pressed
1 can diced tomatoes
3 oz. tomato paste
3 oz. white cooking wine or chicken broth
1/2 tsp. Kosher salt
1/4 tsp. black pepper
1/2 C chopped green onions
6-7 oz. marinated artichoke hearts, chopped
1 package fresh pasta (or 1 lb. dried)
Instructions:
In a large saucepan, heat 1-2 tablespoons of olive oil over medium heat. Meanwhile, bring a pot of salted water to boiling. When oil is hot, add garlic, green onions, and artichoke hearts. Saute until garlic is fragrant. Add tomatoes, tomato paste, wine or chicken broth, salt, and pepper. Heat through and toss with cooked pasta.
Questions & Reviews
I think I need a green onion tutorial….lol If a recipe doesn’t specify white or green parts what part should I use? I love green onions and typically use only the green part, but a friend told me that wasn’t right! Can anyone out there give me some guidance? Thanks so much! 🙂
I am just curious, I have made this recipe from the cookbook and it is a little different than the online recipe. Why the change and which one is better? 🙂
I made this for the first time today and in true OBB form…it was amazingly delicious. My hubby was thrilled with the red sauce since he’s not a fan of white sauces. The combination of ingredients blended together so nicely! I had plain artichoke hearts and seasoned diced tomatoes on hand and it worked great. Thanks for another favorite!
My husband picked this recipe from your cookbook to try a couple of weeks ago and we LOVED it! We found that we liked it better the next day so when I made it for dinner again, I started the sauce the night before and then warmed it up the next night. Everything I have ever made from your site or cookbook has been incredibly delicious!
Wow, my WHOLE family loved this meal. And it definitely wasn’t too “girlie” for my hubby. He loved it too. I used fresh tomatoes for this recipe seeing as I have an abundance this time of year. SO good!
haha thanks so much!
What do you marinate the artichoke hearts with?
And can someone give the run down of marinating for dummies? I’m new to cooking 🙂
Diana- you marinate them in your pantry in the jar they come in 🙂 I’m just being silly- but really, you just buy a jar of “Marinated Artichoke Hearts.” There’s usually just two options, artichoke hearts packed in water, and artichoke hearts packed in a marinade of spices, olive oil, etc. So just be sure to grab the marinated jar and you’re set! Let us know if you have any other questions.
yuuum this looks great! printing as we speak 🙂
This was awesome! Side note: I put a can of diced tomatoes in BEFORE realizing that they were Chili Style…not a good combo. I fished out all the green chilies and cumin spiced tomatoes and started with another can. It worked great. Tragedy averted once I quit freaking out. Ha!
Thanks for another keeper!
I just made this for dinner for the second time. It is so delicious, and I really think it’s even better the next day as leftovers. Thanks!
Hi, me again. I just wanted to make a couple comments/suggestions on this recipe. I’ve made it a few times now and have figured out a couple things along the way. If you use “fire roasted” diced tomatoes, you will up the flavor of this meal sooo much. I think it’s worth the added sodium that I usually try to avoid when buying canned vegetables. I also use the whole 6 oz can of tomato paste because I’ve found it thickens up the sauce better. When I make this, I divide the leftovers into single serving storage containers and put a couple of them in the freezer. (It makes about five servings total.) This seems to work just fine and makes for a nice and easy work lunch… I throw it in my lunchbag in the morning and it’s thawed by the time lunch comes around. Hurrah!
yum! this sounds so good and i hope to make that this week! thanks for sharing!
We made this for dinner tonight. My husband was making a salad while I put this together and I asked him if he thought it was a girly meal. "No," he said, "but bacon would be good in it." Sure enough, it was a yummy, manly addition to a great quick/easy/tasty recipe. Thanks!
Do you add the marinade with the artichoke hearts or drain them first?
This recipe was so easy- and turns out so great! I made dinner to thank my parents for helping my husband and I get into our house, and with all of the remodeling… I searched for months to find a meal that would look impressive, taste amazing, and not cost us too much! I finally found it with this pasta! It is now a staple recipe and my mom just HAD to have it! I can't wait for your cookbook! 🙂
p.s. thank you for sharing your amazing recipes, I LOVE your website! 🙂
My three kids AND my husband LOVED this meal. It was perfect for Sunday dinner…you know, the meal where much is expected, but the cook wants to do as little as possible after a day full of meetings?!
Thanks for sharing!
I came across this recipe by mistake yesterday and just had to stop at the grocery to get the ingredients after work. What a quick meal but with a gourmet flair! Hubs loved it…had enough for leftovers for my lunch today. Thanks for another great recipe!
This was good. Very good, in fact. I will probably up the sauce to pasta ratio and use the whole jar of artichokes, since we are big artichoke fans around here. I'll be making it again. Thanks for a delicious meal!
This is on the menu for supper tonight. I know for a fact MY husband will not whine about the "girliness"; in fact, he won't even think of that. He adores Italian food and this is strictly up his alley.
I do have a question, though. How many ounces is in the "package" of fresh pasta? I found two sizes at the grocery store.
I made this for dinner tonight and it was delish!! I warned my husband that it was a non-meat meal and I told him what you wrote about the cereal in the cabinet. His reply, "cereal doesn't have meat in it." Men!!!
My kids were crazy yesterday during my errand-running-trip so I bagged my planned trip to the grocery store- which didn’t leave much for dinner. I was about to bust out the boxed mac n’ cheese when I saw a jar of artichoke hearts and remembered this recipe. I was so happy I had everything for it. Well I didn’t have green onions, but I substituted plain onion and it was great. I’m cutting back on carbs so I had mine over grilled chicken and veggies, and the boys ate it on pasta. I really really liked it. I loved how thick it was, and I especially loved the tang from the artichokes. I ended up taking lots of bites of the sauce just with a spoon! Fabulous. We’ll definitely make it again.
Yum- I love how simple this recipe is. Does it reheat well?
Yum yum yummy! Definitely making this next time I go to the store. Did he really whine about it being girlie??? Shane says that anything you make that Sam doesn’t want to eat, just bring it on over here and Shane will happily devour it =).
That looks really good, you know how i love my carbs! And honestly, I don’t think I’ve ever had artichokes in a red sauce before, so I’m going to try this one for sure.
I’ve found homemade pasta isn’t so difficult with a pasta roller. The kids love being in charge of cranking the dough through! 🙂
Oh, that looks good. I always save girlie recipes for days when I have playgroup and then we eat the leftovers for dinner!