Tomato, Pesto & Artichoke Pasta Recipe

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by Renae Chiovaro on May 7, 2011

Tomato Pesto Artichoke Pasta

Since I had leftover artichoke hearts to use up, I made this easy pasta recipe. What I love about this recipe is that it can be adapted to your liking or what you have on hand. It is also very quick to make- a major plus in my house!

Tomato, Pesto & Artichoke Pasta

1/2 Box Pasta (I used rotini)
1 Can Diced Tomatoes (I like the ones already seasoned with Italian seasonings!)
1 Small Can Olives (Diced or sliced)
2 Fresh Artichoke Hearts (Diced)
1 Tablespoon Pesto
1/2 Teaspoon Sugar

In a large pot boil water to cook the pasta. Cook according to package directions.

In a sauce pan over medium heat, add diced tomatoes with all juices.  Add in olives, artichokes, pesto and sugar. Simmer over low-medium heat for a few minutes. I just cooked until the pasta was done.

Tips

  • If you don’t have fresh artichoke hearts, feel free to substitute the jarred kind.
  • I used pesto I made and froze into cubes. If you don’t have pesto on hand, use basil and some toasted pine nuts. Sometimes I add toasted pine nuts in addition to the pesto- love the flavor of pine nuts!
  • The sugar is not absolutely necessary but it helps cut the acid in the tomatoes.

Make sure to check out the rest of my easy recipes!

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Renae Chiovaro

Renae is a married working mom of two handsome boys. She works as a registered dental hygienist by day and blogs here at How to Have it All by night. She enjoys cooking from scratch, working in her vegetable garden and functional training.

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