Do sun-dried tomatoes taste like fresh tomatoes?

Sun-dried tomatoes are quite a bit sweeter and tangier than fresh tomatoes.

Can you eat artichoke hearts straight from the can?

Yes! Canned artichoke hearts are already prepared and ready to eat straight from the can or jar.

Sun-Dried Tomato and Artichoke Pasta

Name: Sun-Dried Tomato and Artichoke Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian/American
Ingredients: 8 oz. pasta, such as gemelli or farfalle (reserve 1 cup cooking liquid); 2 Tbsp. extra-virgin olive oil; 2 cloves garlic, thinly sliced; 4 anchovies (preferably packed in oil) (optional); 1 small onion, finely chopped; 1/2 cup oil-packed sun-dried tomatoes (from a 7 oz. jar), sliced; 1 Tbsp. oil from jar of sun-dried tomatoes; 1 (9.9 oz.) jar water-packed artichoke hearts, drained and roughly chopped; 1/2 cup roughly chopped olives, such as Castelvetrano; 1/3 cup dry white wine; 1/3 cup crumbled ricotta salata cheese, plus more for garnish; chopped parsley, for garnish

Description

This Sun-Dried Tomato and Artichoke Pasta recipe is perfect for a busy weeknight dinner. It is packed with Mediterranean flavors, incredibly simple and ready in about 20 minutes.

Ingredients

Units Scale

8 oz. pasta, such as gemelli or farfalle (reserve 1 cup cooking liquid)
2 Tbsp. extra-virgin olive oil
2 cloves garlic, thinly sliced
4 anchovies (preferably packed in oil) (optional)
1 small onion, finely chopped
1/2 cup oil-packed sun-dried tomatoes (from a 7 oz. jar), sliced
1 Tbsp. oil from jar of sun-dried tomatoes
1 (9.9 oz.) jar water-packed artichoke hearts, drained and roughly chopped
1/2 cup roughly chopped olives, such as Castelvetrano
1/3 cup dry white wine
1/3 cup crumbled ricotta salata cheese, plus more for garnish
chopped parsley, for garnish

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Instructions

Bring a large pot of water to a boil. Cook pasta according to package instructions (be sure to reserve 1 cup of the cooking liquid just before straining).
While the pasta cooks, heat oil in a large skillet over medium heat. Add garlic and anchovies and cook until fragrant, about 2 minutes. Add onion and sun-dried tomatoes and cook until the onions are translucent, about 3 minutes. Add oil from sun-dried tomato jar along with artichoke hearts and olives. Cook, stirring frequently, until fragrant and hot, another 2 minutes.
Deglaze the skillet with white wine and cook until mostly reduced, about minutes. Add pasta and toss to combine. Add some of the reserved cooking liquid and continue to stir until saucy. Add ricotta salata and toss well. Serve hot and garnish with parsley and more cheese.

Notes

Store leftovers in an air-tight container in the refrigerator for up to 4 days.
Turn this recipe into a sun-dried tomato and artichoke pasta salad by serving cold but add a couple more tablespoons of oil before serving.
The anchovies are optional, but they will not create a fishy tasting sauce. Instead, the provide a bright salty flavor.
Leave out the anchovies to make this recipe vegetarian.
Add a protein like cooked chicken, shrimp or a can of white beans (drained and rinsed).

Prep Time: 5 min.
Cook Time: 15 min.
Category: Pasta
Method: Sautee
Cuisine: Italian/American