Mediterranean Artichoke and Sun-Dried Tomato Pasta captures the essence of Italian countryside cooking with its bold, concentrated flavors and rustic elegance. This dish celebrates two of the Mediterranean’s most treasured ingredients – tender marinated artichoke hearts and intensely flavored sun-dried tomatoes – bringing them together in a light yet satisfying pasta that tastes like sunshine on a plate. The artichokes provide a subtle earthiness and meaty texture, while the sun-dried tomatoes contribute bursts of sweet-tart intensity that have been concentrated by the drying process. Combined with garlic, fresh herbs, and a touch of white wine, this creates a sauce that’s both simple and sophisticated. The beauty of this recipe lies in how quickly it comes together using pantry staples and prepared ingredients, yet delivers restaurant-quality results. This recipe serves 4 people as a main course and represents the perfect weeknight dinner when you want something special but don’t have hours to spend in the kitchen.
Ingredients
For the pasta and base:
- 1 pound penne or rigatoni pasta
- 1/4 cup olive oil
- 4 cloves garlic, thinly sliced
- 1/2 cup dry white wine
- 1/4 teaspoon red pepper flakes
For the star ingredients:
- 1 jar (12 oz) marinated artichoke hearts, drained and quartered
- 3/4 cup sun-dried tomatoes in oil, chopped
- 2 tablespoons sun-dried tomato oil (from the jar)
For finishing and flavor:
- 1/2 cup fresh basil leaves, torn
- 1/4 cup fresh parsley, chopped
- 1/2 cup Parmesan cheese, grated, plus extra for serving
- 1/4 cup pine nuts, toasted
- Salt and freshly ground black pepper to taste
- Juice of 1/2 lemon
Cooking the Perfect Pasta
Bring a large pot of salted water to a rolling boil. The water should taste like mild seawater – this is your only chance to season the pasta itself. Add the pasta and cook according to package directions until it reaches that perfect firm texture. Reserve 1 cup of the starchy pasta cooking water before draining, as this liquid gold will help bring your sauce together beautifully.
Building the Flavorful Base
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes, cooking gently for 1 to 2 minutes until the garlic becomes fragrant and just begins to turn golden. Be careful not to brown the garlic as it will become bitter. Pour in the white wine and let it simmer for 2 minutes to cook off the alcohol while concentrating the flavors.
Incorporating the Mediterranean Stars
Add the quartered artichoke hearts and chopped sun-dried tomatoes to the skillet along with the sun-dried tomato oil. The oil from the tomatoes is packed with concentrated flavor and adds richness to the dish. Cook for 3 to 4 minutes, stirring gently to warm everything through and allow the flavors to meld together. The artichokes should be heated through but not mushy.
Bringing It All Together
Add the drained pasta directly to the skillet with the artichoke mixture. Toss everything together over medium heat, adding pasta water a little at a time until the sauce coats the pasta nicely. You want just enough liquid to create a silky sauce that clings to each piece of pasta without being soupy. This should take about 2 to 3 minutes of gentle tossing.
The Fresh Herb Finish
Remove the skillet from heat and immediately add the torn basil leaves, chopped parsley, and grated Parmesan cheese. The residual heat will wilt the herbs slightly while releasing their aromatic oils. Toss everything together gently, then taste and adjust seasoning with salt, pepper, and a squeeze of fresh lemon juice to brighten all the flavors.
Plating and Final Touches
Divide the pasta among four serving bowls or plates, making sure each portion gets a good distribution of artichokes and sun-dried tomatoes. Sprinkle each serving with toasted pine nuts for extra texture and richness. Offer additional Parmesan cheese on the side, along with freshly cracked black pepper.
Wine and Accompaniment Suggestions
This Mediterranean pasta pairs beautifully with a crisp Pinot Grigio or Sauvignon Blanc that won’t compete with the bold flavors. A simple arugula salad dressed with lemon vinaigrette makes an excellent starter, while crusty Italian bread is perfect for sopping up any remaining sauce.
Storage and Leftover Magic
This pasta keeps well in the refrigerator for up to 3 days, though you may need to add a splash of olive oil or pasta water when reheating to restore the proper consistency. Interestingly, the flavors often taste even better the next day as they have time to marry together. Reheat gently in a skillet over low heat rather than the microwave to maintain the best texture.
