20 Minute Tomato Artichoke Pasta
User Reviews
5.0
63 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 people
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Calories
370 kcal
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Course
Main Course
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Cuisine
American
20 Minute Tomato Artichoke Pasta
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A easy vegetarian pasta recipe with a secret incredient for added umami flavor!
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Ingredients
- 1/2 lb penne pasta 8 oz
- 2 cups cherry tomatoes 12 oz
- 1 1/2 cup artichoke hearts chopped,14 oz can
- 2 teaspoons olive oil
- 1/2 white onion sliced thin
- 3 cloves fresh garlic minced
- 1 tablespoon capers 3 oz
- 1 tablespoon White miso paste
- 3/4 cup Parmesan Cheese grated, divided approx 2.3 oz
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon kosher salt + more for pasta water
- 1/4 teaspoon ground black pepper
- 3/4 cup pasta water
- 1/4 cup fresh parsley chopped
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Instructions
- Heat a large pot of salted water on high to bring to a boil.
- Meanwhile, add olive oil to the skillet and heat to medium. Add onions and saute for 2-3 minutes until transluscent. Add garlic and saute another 30-60 seconds.
- Add penne pasta to the boiling water and set a timer for 7 minutes (or 1 minute less than the instructions state. If using fresh pasta, see recipe notes).
- Add artichokes, tomatoes, and salt and pepper. Saute for 5 minutes, stirring occasionally. After 5 minutes the tomatoes should be soft enough to gently smash with the back of a wooden spoon to release their juice into the sauce. Do this for a majority or all of the tomatoes.
- The pasta should be done cooking by now. Drain and set aside - but save to of the pasta water and DO NOT rinse the pasta!
- Add miso paste, capers, pasta water, oregano, basil, and 1/2 of the Parmesan to the skillet. Mix well so that the miso paste mixes in and the Parmesan melts. Add the pasta and turn the temp up to medium-high. Let simmer to finish cooking the pasta another 1-2 minutes stirring often to coat the pasta in the sauce.
- Finish with remaining Parmesan cheese and top with fresh parsley. Seve and enjoy!
Equipments used:
Notes
- Storage
- Storage
- Fridge: Store in the fridge for up to 3 days.
- Freezer: Store in freezer for up to 3 months.
- Substitutions
- Substitutions
- Olive Oil: Use your favorite neutral oil or butter.
- Pasta: Use any of your favorites. Just be sure to check the cooking time of the pasta and cook for about 1 minute less than noted in the instructions so the pasta can finish cooking in the sauce. If using fresh pasta cook only for about 2 minutes.
- Tomatoes: Cherry or grape are a great choice.
- Onion: White or Yellow, but we don't suggest red for this recipe.
- Artichokes: Avoid using marinated artichokes for this recipe. Even with a rinse, they can overpower the other flavors in this recipe.
- Capers: Optional. We love the briny little pop they add, but this recipe is also delicious without them.
- Salt: Remember, kosher salt is not the same as table salt. If using table salt, use only about 1/4 teaspoon vs. 1/2 if using kosher salt.
- Miso Paste: Our go-to is a white miso paste (although it is brown/red in color) because it has a more delicate flavor. Red (or dark) miso has a much stronger flavor that would overpower this dish.
- Fresh vs. Dried Herbs: We always prefer fresh parsley to finish a dish with so would not recommend using dried parsley. But, you can absolutely use fresh herbs in place of dried basil and oregano. Use 1 tablespoon of fresh oregano and 1/2 tablespoon of fresh basil in place of dried.
- Pasta Water
- Pasta Water
- It's hard to remember sometimes, but so important to helping to bind your sauce to your pasta in a dish like this. You can use a measuring up and scoop it out just before the pasta is done cooking or drain your pasta water in a colander over a bowl or a pot to make sure you grab that salty starchy water!
Nutrition Information
Show Details
Calories
370kcal
(19%)
Carbohydrates
57g
(19%)
Protein
18g
(36%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
13mg
(4%)
Sodium
864mg
(36%)
Potassium
597mg
(17%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Vitamin A
980IU
(20%)
Vitamin C
28mg
(31%)
Calcium
287mg
(29%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 57g | 19% |
| Protein | 18g | 36% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 13mg | 4% |
| Sodium | 864mg | 36% |
| Potassium | 597mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 980IU | 20% |
| Vitamin C | 28mg | 31% |
| Calcium | 287mg | 29% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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