u003cbr/u003eStore in an airtight container for up to 4 days in the fridge.

Can I use other pasta?

u003cbr/u003eYes, any pasta can be used for this recipe. If using a gluten-free pasta, then I recommend cooking the pasta completely before tossing with the sauce.

Can I make substitutions?

u003cbr/u003eSure! Fresh tomatoes, like halved cherry tomatoes or grape tomatoes would be good instead of the sun-dried tomatoes. Just cook them down with the onions if swapping in. Adding in kalamata olives along with the capers would also be delicious. u003cbr/u003eu003cbr/u003eThis recipe is vegan as written, but any cooked protein could be added to this pasta recipe as well.

Mediterranean Pasta with Artichokes

Name: Mediterranean Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 ounces whole wheat linguine or spaghetti (or other preferred pasta); 3/4 cup sun-dried tomatoes; 2 tablespoons olive oil; 1/2 large white or yellow onion, sliced into 1/2 moons; 3 medium garlic cloves, sliced; 14 ounces canned artichoke hearts (or 1 package thawed from frozen), drained and chopped; 1/4 cup vegetable broth; 1 tablespoon capers; 1/4 cup white wine (or more broth); 1/2 teaspoon red pepper flakes; handful fresh parsley or basil, finely chopped

Mediterranean Pasta

Author: Alexandra Caspero
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4-6 servings 1x
Category: pasta, dinner
Method: Stove Top
Cuisine: Italian, American
Diet: Vegan

Description

Mediterranean Pasta with Artichokes, Capers and Sun-Dried Tomatoes! Ready in less than 30 minutes, this vegan pasta recipe is a must-save for busy weeknights.

Author: Alexandra Caspero
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4-6 servings 1x
Category: pasta, dinner
Method: Stove Top
Cuisine: Italian, American
Diet: Vegan

Author: Alexandra Caspero
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4-6 servings 1x
Category: pasta, dinner
Method: Stove Top
Cuisine: Italian, American
Diet: Vegan

Scale

Ingredients

12 ounces whole wheat linguine or spaghetti (or other preferred pasta)
3/4 cup sun-dried tomatoes
2 tablespoons olive oil
1/2 large white or yellow onion, sliced into 1/2 moons
3 medium garlic cloves, sliced
14 ounces canned artichoke hearts (or 1 package thawed from frozen), drained and chopped
1/4 cup vegetable broth
1 tablespoon capers
1/4 cup white wine (or more broth)
1/2 teaspoon red pepper flakes
handful fresh parsley or basil, finely chopped

Instructions

Bring a large pot of salted water to a boil. Cook the pasta until just under al dente, then drain, reserving 1/2 cup pasta water.
In a separate bowl, add the sun dried tomatoes and 1/2 cup hot water. Let sit for about 10 minutes until the tomatoes rehydrate and plump up. Drain and slice into thin strips.
In a large skillet, heat the olive oil over medium heat. Add the onion and a small pinch of salt. Cook for about 5 minutes until the onions have reduced, then stir in the garlic and cook another minute.
Add the artichokes, sun-dried tomatoes, capers, wine, broth and red pepper flakes. Continue to stir, and cook for 10 minutes allowing the sauce reduce.
Add the cooked pasta along with 1/4 cup reserved pasta water and toss for 1 minute to allow the pasta to finish cooking in the sauce.
Stir in the parsley and serve.

Notes

I usually serve this with my dairy-free parmesan cheese, though regular parm also works.

Find it online: https://www.delishknowledge.com/mediterranean-pasta-with-artichokes/

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