Sun-Dried Tomato & Artichoke Pasta with Parmesan – A Bright, Savory Weeknight Favorite
This pasta hits that sweet spot between simple and special. It’s loaded with chewy sun-dried tomatoes, tender artichokes, and a glossy garlic-olive oil sauce that clings to every strand. A handful of fresh basil and a shower of Parmesan bring everything together in minutes.
It’s weeknight-friendly but still feels like something you’d order at a cozy Italian spot. Serve it with a green salad, a glass of crisp white wine, and you’re set.
Sun-Dried Tomato & Artichoke Pasta with Parmesan - A Bright, Savory Weeknight Favorite
Ingredients
- 12 ounces pasta (penne, fusilli, or spaghetti)
- 1/3 cup extra-virgin olive oil (plus a little extra if needed)
- 4 cloves garlic, thinly sliced
- 1/2–1 teaspoon red pepper flakes (to taste)
- 1 cup sun-dried tomatoes, thinly sliced (oil-packed, drained; reserve some oil)
- 1 (12–14 ounce) jar marinated artichoke hearts, drained and quartered
- 1/2 cup dry white wine or vegetable broth
- 1/2 lemon, zested and juiced (about 2 teaspoons zest, 1–2 tablespoons juice)
- 3/4 cup freshly grated Parmesan cheese, plus more for serving
- 1/2 cup fresh basil, sliced (plus extra for garnish)
- Salt and black pepper
- Optional: 2 tablespoons capers, rinsed; 2 tablespoons chopped parsley
Instructions
- Boil the pasta. Bring a large pot of well-salted water to a boil. Cook the pasta until just shy of al dente, 1–2 minutes less than package directions.Reserve 1 cup of the starchy water, then drain.
- Warm the aromatics. In a large skillet, heat the olive oil over medium. Add the garlic and red pepper flakes. Cook 30–60 seconds until fragrant and just turning golden at the edges—don’t let the garlic brown.
- Add the tomatoes and artichokes. Stir in the sun-dried tomatoes and artichoke hearts.Cook for 2–3 minutes to heat through. If it looks dry, add a spoonful of the reserved tomato oil or a splash more olive oil.
- Deglaze. Pour in the white wine (or broth). Scrape up any browned bits from the pan and let it simmer for 1–2 minutes until slightly reduced.
- Build the sauce. Add the drained pasta to the skillet.Pour in 1/2 cup of the reserved pasta water and toss vigorously. The starch will help emulsify the oil and wine into a silky sauce.
- Finish with flavor. Turn off the heat. Stir in lemon zest, lemon juice, and Parmesan.Toss until the cheese melts and the sauce clings. If needed, add more pasta water a splash at a time to loosen. Season with salt and black pepper to taste.
- Herbs and serve. Fold in the basil (and capers or parsley if using).Plate with extra Parmesan and a drizzle of good olive oil.
Why This Recipe Works
This dish leans on a few high-impact pantry ingredients, so you get big flavor with minimal effort. Sun-dried tomatoes add concentrated sweetness and umami, while marinated artichokes bring tang and a soft, buttery texture. A quick garlic and chili flake sizzle in olive oil creates a base that’s simple but deeply aromatic.
Finishing the pasta with starchy cooking water helps the sauce emulsify, so it coats the noodles instead of sliding off. The final touches—lemon, basil, and Parmesan—balance the richness and brighten every bite.
Ingredients
- 12 ounces pasta (penne, fusilli, or spaghetti)
- 1/3 cup extra-virgin olive oil (plus a little extra if needed)
- 4 cloves garlic, thinly sliced
- 1/2–1 teaspoon red pepper flakes (to taste)
- 1 cup sun-dried tomatoes, thinly sliced (oil-packed, drained; reserve some oil)
- 1 (12–14 ounce) jar marinated artichoke hearts, drained and quartered
- 1/2 cup dry white wine or vegetable broth
- 1/2 lemon, zested and juiced (about 2 teaspoons zest, 1–2 tablespoons juice)
- 3/4 cup freshly grated Parmesan cheese, plus more for serving
- 1/2 cup fresh basil, sliced (plus extra for garnish)
- Salt and black pepper
- Optional: 2 tablespoons capers, rinsed; 2 tablespoons chopped parsley
How to Make It
- Boil the pasta. Bring a large pot of well-salted water to a boil. Cook the pasta until just shy of al dente, 1–2 minutes less than package directions.
Reserve 1 cup of the starchy water, then drain.
- Warm the aromatics. In a large skillet, heat the olive oil over medium. Add the garlic and red pepper flakes. Cook 30–60 seconds until fragrant and just turning golden at the edges—don’t let the garlic brown.
- Add the tomatoes and artichokes. Stir in the sun-dried tomatoes and artichoke hearts.
Cook for 2–3 minutes to heat through. If it looks dry, add a spoonful of the reserved tomato oil or a splash more olive oil.
- Deglaze. Pour in the white wine (or broth). Scrape up any browned bits from the pan and let it simmer for 1–2 minutes until slightly reduced.
- Build the sauce. Add the drained pasta to the skillet.
Pour in 1/2 cup of the reserved pasta water and toss vigorously. The starch will help emulsify the oil and wine into a silky sauce.
- Finish with flavor. Turn off the heat. Stir in lemon zest, lemon juice, and Parmesan.
Toss until the cheese melts and the sauce clings. If needed, add more pasta water a splash at a time to loosen. Season with salt and black pepper to taste.
- Herbs and serve. Fold in the basil (and capers or parsley if using).
Plate with extra Parmesan and a drizzle of good olive oil.
How to Store
- Refrigerator: Store in an airtight container for 3–4 days. Add a splash of water or broth when reheating to bring the sauce back to life.
- Freezer: This pasta can be frozen for up to 2 months, but the texture is best fresh. Thaw overnight in the fridge and reheat gently with a bit of liquid.
- Reheat: Warm on the stovetop over medium-low with a splash of water and a little olive oil.
Stir until glossy and heated through.
Why This is Good for You
This recipe leans on heart-healthy fats from extra-virgin olive oil and fiber from whole wheat pasta if you choose it. Artichokes are high in fiber and antioxidants, and sun-dried tomatoes bring lycopene and vitamins. The sauce is lighter than cream-based versions, yet still satisfying thanks to emulsified olive oil and cheese. You get bold flavor without heavy ingredients, which makes it a smart, balanced comfort meal.
Common Mistakes to Avoid
- Overcooking the garlic: Burnt garlic turns bitter fast.
Keep the heat moderate and watch closely.
- Skipping pasta water: The starchy water is key for a glossy, cohesive sauce. Always save at least a cup.
- Adding cheese over high heat: Parmesan can clump if the pan is too hot. Cut the heat before stirring it in.
- Neglecting salt: Salt the pasta water generously.
It’s your best chance to season the noodles from the inside out.
- Using dry, tough tomatoes: If your sun-dried tomatoes aren’t oil-packed, soften them in hot water for 10 minutes and pat dry.
Variations You Can Try
- Creamy version: Add 1/3 cup of heavy cream or mascarpone at the end for a silkier sauce.
- Protein boost: Toss in grilled chicken, sautéed shrimp, or a can of tuna packed in olive oil.
- Veg-forward: Add spinach or arugula at the end and let it wilt. Sautéed mushrooms are great, too.
- Briny punch: Add capers and a handful of chopped olives for a puttanesca vibe.
- Nutty crunch: Toasted pine nuts or walnuts add texture and richness.
- Dairy-free: Skip the Parmesan and finish with nutritional yeast and extra lemon zest.
- Gluten-free: Use your favorite gluten-free pasta and monitor cook time closely.
FAQ
Can I use dried sun-dried tomatoes instead of oil-packed?
Yes. Soak them in hot water for 10–15 minutes to soften, then drain and pat dry.
Add a little extra olive oil to make up for the missing flavored oil.
What pasta shape works best?
Short shapes like penne or fusilli hold the tomatoes and artichokes well, but spaghetti or bucatini also work. Use what you like and cook it just shy of al dente.
Is there a substitute for white wine?
Vegetable broth works well. Add an extra squeeze of lemon to replace the brightness wine would bring.
Can I make it ahead?
You can prep the sauce components in advance—slice the garlic, tomatoes, and basil; drain the artichokes.
Cook the pasta right before serving and finish the sauce so it stays silky, not clumpy.
How can I make it spicier?
Increase the red pepper flakes or swirl in a spoonful of Calabrian chili paste when you add the wine or broth.
What if my sauce looks oily and separated?
Add more pasta water a splash at a time and toss vigorously off the heat to emulsify. A small knob of butter can also help bring it together.
Can I use pre-grated Parmesan?
Freshly grated Parmesan melts better and tastes cleaner. Pre-grated often contains anti-caking agents that affect texture, so fresh is worth the extra minute.
How do I keep leftovers from drying out?
When reheating, add water or broth and a drizzle of olive oil.
Stir over gentle heat until it loosens and becomes glossy again.
Wrapping Up
Sun-Dried Tomato & Artichoke Pasta with Parmesan brings big flavor from a handful of pantry staples. It’s bright, savory, and satisfying without being heavy, and it comes together fast on a busy night. Keep this one in your rotation and customize it with greens, capers, or your favorite protein.
Simple ingredients, great texture, and a sauce that hugs every bite—this is the kind of pasta you’ll keep craving.
