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5.0 from 63 votes

20 Minute Tomato Artichoke Pasta

A easy vegetarian pasta recipe with a secret incredient for added umami flavor!

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 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

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

  • 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

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

% 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.