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Sun-Dried Tomato & Artichoke Pasta with Parmesan - A Bright, Savory Weeknight Favorite

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Herbs and serve. Fold in the basil (and capers or parsley if using). Plate with extra Parmesan and a drizzle of good olive oil.