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20 Minute Tomato Artichoke Pasta
5 from 63 votes

20 Minute Tomato Artichoke Pasta

This 20 Minute Tomato Artichoke Pasta uses penne tossed with cherry tomatoes, artichoke hearts, capers, and a savory sauce of white miso, Parmesan, and herbs. The fresh cherry tomatoes cook lightly to release their juices, mingling with the miso paste and Parmesan to create a creamy, flavorful coating. The artichokes and capers add texture and briny notes, while oregano and basil round out the flavor. It’s a balanced, ready-in-under-30-minutes pasta dish.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 people
Calories: 370 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Heat a large pot of salted water on high to bring to a boil.
  2. 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.
  3. 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).
  4. 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.
  5. 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!
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 370

% 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.