Shortcut your dinner cooking routine with staples you already have in your pantry. This tomato artichoke pasta sauce recipe (also called Pasta Sauce Raphael) is ready in less than half an hour. The original called for fresh tomatoes and hours of simmering. My version is faster and tastes just as good!
It’s flavored with rich, sweet tomatoes, a bit of earthy oregano and summery basil, plus a gentle kick from red pepper flakes and plenty of black pepper.
The only thing you need to get is the jar of marinated artichoke hearts. You likely already have the rest of the ingredients in your larder (yay!). Since the basil and oregano are dried, you don’t have to go and get fresh herbs.
The best way to approach this is to begin by making the pasta. Set the pasta pot on the stove with water and start to bring it to a boil. While that’s heating up, start working on the sauce.
Save the rest of the artichokes to make the recipe again, or add them to an antipasto platter with salami, fruit, olives, and cheese on a night you don’t feel like cooking.
Tomato Artichoke Pasta Sauce Recipe Substitutions and Variations
- Add a spoonful of capers to the sauce
- Intensify the tomato flavor with sun-dried tomatoes
- Try Manchego or Parmesan cheese instead of Romano
- If you don’t have the marinated artichokes, use the canned kind with some olive oil and white wine
- If you don’t like artichokes (or have them handy) replace them with mushrooms and a tablespoon of Italian dressing
More Pasta Recipes
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Simple, but still satisfying, and made with just a few basic ingredients you probably already have. It’s very forgiving too; it works with anything from fresh pasta and freshly grated cheese to dried pasta and the stuff in the can.
A silky smooth sauce, with just a touch of cream, layered over pasta. Fancy enough for company, or just eat it yourself (you deserve it).