20 Minute Tomato Artichoke Pasta

a cast iron of penne pasta with tomatoes and artichokes and parsley.

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4.96 from 22 votes

A easy vegetarian pasta recipe with a secret incredient for added umami flavor!

Course Pasta

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 370kcal

Author Tracy

Equipment

Large skillet
or 12 inch cast iron

Ingredients

1/2 lb penne pasta 8 oz
2 cups cherry tomatoes 12 oz
1 1/2 cup artichoke hearts chopped,14 oz can
2 teaspoons olive oil
1/2 white onion sliced thin
3 cloves fresh garlic minced
1 tablespoon capers 3 oz
1 tablespoon white miso paste
3/4 cup Parmesan cheese grated, divided approx 2.3 oz
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon kosher salt + more for pasta water
1/4 teaspoon ground black pepper
3/4 cup pasta water
1/4 cup fresh parsley chopped

Instructions

Heat a large pot of salted water on high to bring to a boil.
Meanwhile, add olive oil to the skillet and heat to medium. Add onions and saute for 2-3 minutes until transluscent. Add garlic and saute another 30-60 seconds.
Add penne pasta to the boiling water and set a timer for 7 minutes (or 1 minute less than the instructions state. If using fresh pasta, see recipe notes).
Add artichokes, tomatoes, and salt and pepper. Saute for 5 minutes, stirring occasionally. After 5 minutes the tomatoes should be soft enough to gently smash with the back of a wooden spoon to release their juice into the sauce. Do this for a majority or all of the tomatoes.
The pasta should be done cooking by now. Drain and set aside - but save to of the pasta water and DO NOT rinse the pasta!
Add miso paste, capers, pasta water, oregano, basil, and 1/2 of the Parmesan to the skillet. Mix well so that the miso paste mixes in and the Parmesan melts. Add the pasta and turn the temp up to medium-high. Let simmer to finish cooking the pasta another 1-2 minutes stirring often to coat the pasta in the sauce.
Finish with remaining Parmesan cheese and top with fresh parsley. Seve and enjoy!

Video

Notes

Storage

Fridge: Store in the fridge for up to 3 days.

Freezer: Store in freezer for up to 3 months.

Substitutions

Olive Oil: Use your favorite neutral oil or butter.

Pasta: Use any of your favorites. Just be sure to check the cooking time of the pasta and cook for about 1 minute less than noted in the instructions so the pasta can finish cooking in the sauce. If using fresh pasta cook only for about 2 minutes.

Tomatoes: Cherry or grape are a great choice.

Onion: White or Yellow, but we don't suggest red for this recipe.

Artichokes: Avoid using marinated artichokes for this recipe. Even with a rinse, they can overpower the other flavors in this recipe.

Capers: Optional. We love the briny little pop they add, but this recipe is also delicious without them.

Salt: Remember, kosher salt is not the same as table salt. If using table salt, use only about 1/4 teaspoon vs. 1/2 if using kosher salt.

Miso Paste: Our go-to is a white miso paste (although it is brown/red in color) because it has a more delicate flavor. Red (or dark) miso has a much stronger flavor that would overpower this dish.

Fresh vs. Dried Herbs: We always prefer fresh parsley to finish a dish with so would not recommend using dried parsley. But, you can absolutely use fresh herbs in place of dried basil and oregano. Use 1 tablespoon of fresh oregano and 1/2 tablespoon of fresh basil in place of dried.

Pasta Water

It's hard to remember sometimes, but so important to helping to bind your sauce to your pasta in a dish like this. You can use a measuring up and scoop it out just before the pasta is done cooking or drain your pasta water in a colander over a bowl or a pot to make sure you grab that salty starchy water!

Nutrition