20 Minute Tomato Artichoke Pasta
User Reviews
5
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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
Description
The recipe begins by boiling salted water to cook penne pasta until just under al dente. Meanwhile, onions are sautéed in olive oil until translucent, then garlic goes in briefly to release aroma. Artichokes and cherry tomatoes are added next, cooking just enough for tomatoes to soften and break down, creating a fresh juice base for the sauce.
Miso paste, capers, herbs, and half the Parmesan are stirred in with reserved pasta water to form a creamy, slightly umami-rich sauce. The freshly drained pasta joins the skillet, and the heat is raised to meld all ingredients. Fresh parsley and remaining Parmesan finish the dish with herbaceous brightness and cheesy richness.
This pasta offers a satisfying blend of fresh and savory flavors, with the miso providing an uncommon savory depth, complemented by the acidic brightness of tomatoes and the tender artichoke hearts. The sauce clings comfortably to the penne’s ridges.
The notes provide guidance on ingredients substitutions and storage. The pasta freezes well for up to three months and keeps refrigerated for three days. Using fresh herbs and pasta is encouraged for optimal flavor, and accurate pasta cooking times ensure the final texture remains balanced. Saving and using pasta water helps bind the sauce effectively.
Ingredients
- 1/2 lb penne pasta 8 oz
- 2 cups cherry tomato 12 oz
- 1 1/2 cup artichoke hearts chopped,14 oz can
- 2 teaspoons olive oil
- 1/2 white onion sliced thin
- 3 cloves garlic minced, fresh
- 1 tablespoon capers 3 oz
- 1 tablespoon White miso paste
- 3/4 cup Parmesan Cheese grated, divided approx 2.3 oz
- 1 teaspoon oregano dried
- 1/2 teaspoon basil dried
- 1/2 teaspoon kosher salt + more for pasta water
- 1/4 teaspoon black pepper ground
- 3/4 cup pasta water
- 1/4 cup parsley chopped, fresh
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!
Notes
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
- Olive oil can be substituted with neutral oil or butter as preferred.
- Any pasta type may be used; adjust cooking time accordingly and cook pasta slightly less so it finishes cooking in the sauce.
- Cherry or grape tomatoes work well; avoid marinated artichokes for this recipe to keep flavors balanced.
- Using white miso paste ensures a delicate flavor; red miso may overpower the dish.
- Fresh parsley is preferred for garnish over dried parsley, but fresh herbs can replace dried oregano and basil if desired.
- Reserve pasta water before draining and use it to help bind the sauce to the pasta effectively.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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