Spaghetti with artichokes and sun-dried tomatoes is a delightful dish that brings together the earthy, slightly tangy artichokes with the rich, savory flavor of sun-dried tomatoes. It’s a simple yet elegant pasta dish that feels light yet satisfying, with the perfect balance of textures and flavors. This dish is ideal for a weeknight dinner or as a flavorful side for any Mediterranean-inspired meal.
The base of this dish starts with cooking the spaghetti al dente, allowing the pasta to absorb the sauce’s flavor while still maintaining its bite. In a separate pan, the artichokes and sun-dried tomatoes are sautéed in olive oil, often with garlic and a sprinkle of red pepper flakes for some heat. The artichokes provide a tender texture and a slightly briny flavor that pairs beautifully with the tanginess of the sun-dried tomatoes, which add a chewy, concentrated burst of flavor.
To bring it all together, the pasta is tossed with the artichoke and sun-dried tomato mixture, creating a vibrant, Mediterranean-inspired sauce. You can finish it with a drizzle of extra virgin olive oil and a sprinkle of Parmesan or Pecorino cheese for richness. Fresh herbs like basil, parsley, or oregano can be added at the end to provide a burst of freshness and color.
This dish is not only delicious but also versatile. You can easily add other ingredients to suit your taste, like olives, capers, or roasted peppers for added depth and complexity. If you want to make it a heartier meal, toss in some grilled chicken or shrimp.
Spaghetti with artichokes and sun-dried tomatoes is light yet flavorful, offering a perfect balance of tang, savory richness, and freshness. It’s simple enough to make on busy nights but impressive enough to serve at a dinner party. Whether you’re craving a comforting pasta or looking to impress with a Mediterranean twist, this dish checks all the boxes.
Ingredients
- 8 ounces spaghetti
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 cup artichoke hearts drained and chopped, marinated
- 1/2 cup sun-dried tomatoes chopped
- 1/2 tsp red pepper flakes optional
- Salt and pepper to taste
- parmesan cheese for serving, grated
- basil fresh for garnish
Instructions
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
- Add the chopped artichoke hearts and sun-dried tomatoes to the skillet. Cook for 3-4 minutes, stirring occasionally, until heated through.
- If desired, add the red pepper flakes for a spicy kick. Season with salt and pepper to taste.
- Add the cooked spaghetti to the skillet and toss to coat the pasta with the sauce. Cook for an additional 2-3 minutes until heated through.
- Serve the spaghetti with grated Parmesan cheese and fresh basil on top. Enjoy!
Nutrition
The pasta was ok, but no way the artichokes belong here. A bit confusing taste for my family.
Not my fav dish. Artichokes were weird. Gimme meat anyday!
I get what you’re saying! Artichokes can be an acquired taste. Meat is definitely more universally loved! 🍖
Honestly, I was a bit skeptical at first. Artichokes? Really? But it turned out great! Just make sure to use fresh ingredients.
Yum! Simple recipe! I added extra cheese ’cause I love cheese! 😍
This dish was sooo good! I loved the combo of artichokes and sun-dried tomatoes. Thumbs up!
Eh, it was okay. The spaghetti didn’t taste different from my usual recipes. Maybe it’s just me?
I was skeptical about the combo of artichokes and sun-dried tomatoes, but it surprisingly worked! My family loved it.
Idk why but I messed this up. Didn’t have artichokes so subbed with peas, still tasted weird. 1/10.
Did I read it right? Only 4 min for cooking artichokes?? That seems too fast. I cooked mine longer and they still came out crunchy.
Yeah, I thought the same! I usually boil mine. 4 min? Sounds way too short!
Nah, I followed the timing and it worked fine for me. Maybe your artichokes were too big?
My husband didn’t even notice the artichokes! He just devoured the whole plate. Great recipe!
Yummyyyy! Sprinkled some extra parmesan, and it was like a party in my mouth!
Parmesan? Isn’t that a bit much? I thought the artichokes and tomatoes already had a lot of flavor. Just saying…
That sounds amazing! I might try that with some chicken added in. Yum!
This was absolutely delicious! The artichokes gave it such a unique flavor. Will make again for sure!
I dunno about that. Artichokes? Not my thing. Seems like a strange combo with spaghetti. But hey, if you liked it, that’s cool.
I’m so glad you enjoyed it! Artichokes do add a great twist to pasta dishes. Did you add the red pepper flakes? They really give it a nice kick!
Why do people like sun-dried tomatoes? They can ruin a dish! Just use regular tomatoes, much better!
I actually love sun-dried tomatoes! They add a nice flavor. Maybe it’s just a matter of taste? 🤔
I don’t really like artichokes, so this wasn’t for me. The recipe is fine, but I might try it without them next time.
It’s okay, but found it a bit bland. More spices needed, maybe.
I totally get what you mean! Adding some Italian herbs or a splash of lemon juice can really elevate the flavor. I tried it once and it was much better!
Bland? Nah! I think it’s perfect the way it is. You can always add more spices, but I love the simplicity of this recipe.
This was super easy to make and tasted amazing! The artichokes were a great touch. Will definitely make again!
I’m so glad you enjoyed it! The artichokes really do add a unique flavor, right? Can’t wait to try it myself!
This sounds easy enough, but is it really that good? Artichokes are kinda hit or miss for me.
Wow! My family loved it! I even added some chicken to it, was delicious! Thanks for the recipe. 😊
I’m so glad you and your family enjoyed it! Adding chicken sounds like a great twist! 🍝
Chicken? Really? Seems kinda weird to mix chicken with pasta like this. 🤷♂️
Heyyy this is good! Garlic is perfect. Just used the ingredients I had at home.
I added chicken to it and it turned out great! Next time gonna try without the tomatoes.
I wasn’t sure about the artichokes, but they actually worked well. Surprised to say I liked it!
Absolutely delicious—bright, salty, and the artichokes make it feel fancy without much work. I used a little extra garlic and it was perfect.
This turned out so flavorful—sun-dried tomatoes + artichokes is a great combo. I added a bit more garlic and it was perfect.
Yes!! Sun-dried tomatoes really make it pop. I’m glad the extra garlic worked—sounds like the perfect tweak.
Yum yum! So good! I ate the whole thing!!
Glad you enjoyed it! It’s super tasty, right? I could eat this every day!
Whole thing?! Wow, that’s a lot of pasta. Hope you saved some for later! 😂
I think this needs more sauce. Like, where’s the liquid? Mine was more like pasta with toppings than a proper sauce.
Totally get you—this one is more of a light toss than a saucy situation. If you want more “liquid,” I’d add a splash of pasta water when tossing (start with 1/4 cup). It helps a lot and makes it feel more sauce-y.
Huh, mine came out fine? I just used the jar oil from the marinated artichokes and it added plenty of moisture. Also maybe you drained them too hard. Try keeping a little of the marinade next time.
Pretty good. Mine came out a bit oily though, maybe my sun-dried tomatoes were packed in oil. Still tasty and super quick for a weeknight.
I followed it mostly, but I added a splash of pasta water and it helped the sauce cling way better. Would make again.
This was a fantastic recipe! My whole family loved it. Will definitely make again.
The measurements were straightforward, but I found 3–4 minutes wasn’t enough to warm everything evenly. I cooked it closer to 6 and it was better.
Easy weeknight meal. I cooked the pasta just al dente like the directions and the toss in the skillet really helped the sauce cling.
I don’t get how artichokes are good in pasta. Doesn’t seem right to me. 🤔
Honestly I’m not sure about the red pepper flakes. I love spice, but 1/2 tsp made mine a little too hot. Still tasty though.
This is solid. I used dried basil because I didn’t have fresh and it was still good. Also, my parmesan melted a little better when I added it while tossing.
Meh. The flavors are fine, but I wanted more sauce. Next time I’ll add some olive oil (or maybe lemon juice) because it tasted a little dry.
I tried it but I forgot to drain the artichokes one step (my bad lol). It turned watery and I had to simmer it longer.
The directions were a bit confusing, not gonna lie. But it was ok in the end.
Confusing?? I thought it was pretty straightforward. Maybe you just need to pay more attention next time! Just follow the steps carefully.
I totally get what you mean! Some parts were a bit tricky, but I’m glad it worked out for you. The flavors are worth it!
The smell when the garlic hits the oil… unreal. I almost burned it because my pan runs hot, but I caught it in time.
It was good, but mine felt a tad salty—maybe because my sun-dried tomatoes were packed in oil. I’d reduce added salt next time.
Ok so I was skeptical about artichokes in spaghetti, but wow. The red pepper flakes really woke it up. 10/10.
Not gonna lie, I was skeptical because it’s so simple, but it tasted restaurant-y. Parmesan + basil really finishes it.
I felt the same—thought “simple” meant “meh,” but the garlic + those marinated artichokes really does it. Parmesan + basil is the magic finishing move.
Hmmm I tried it and it was okay, but I think I used too much red pepper flakes (maybe I added them when I shouldn’t). Also I didn’t rinse the artichokes—maybe that’s why it felt a little salty? Still, the basil helped a lot.
Looks easy. I will try but I hate chopping garlic, so I might use the jar kind—don’t judge 😅
Totally fair 😄 jarred garlic is a lifesaver when you’re not in the mood to chop. Just use a little less since it can be stronger—still delicious either way!
I gave it 3 stars just because I had no artichokes so I used mushrooms. It was okay, but not the same vibe.
The garlic timing says 1 minute and I think I burned mine (oops). Still edible but not as fragrant as I expected.
I used regular canned artichokes and it still worked. Next time I’ll chop them a little finer so every bite has some.
Um, spaghetti and artichokes? Not my thing. Might stick to usual sauce.