Artichoke Pasta with Sundried Tomatoes

Ingredients

• 350 g (12 oz)fusilli
• 1 tablespoonolive oil
• 2 large clovesgarlic, finely sliced
• 100 ml (½ cup)dry white wine
• 100 ml (½ cup)vegetable stock
• 2 tablespoonslemon juice
• 350 g (12 oz)marinated artichoke hearts, drained and roughly chopped
• 175 g (6 oz)sun-dried tomatoes, roughly chopped
• 200 ml (1 cup)double cream
• 30 g (⅓ cup)Parmesan, grated
• 35 g (¼ cup)pine nuts, lightly toasted
• 6–8fresh basil leaves
• To tastesalt and freshly ground black pepper

Instructions

1. 1

   Cook the pasta

   Bring a large pot of salted water to the boil. Cook the fusilli according to the packet directions until al dente, then drain, keeping about 1 cup of the cooking water.

2. 2

   Soften the garlic

   Meanwhile, warm the olive oil in a large frying pan over medium heat. Add the sliced garlic and cook for about 30 seconds, taking care not to let it burn.

3. 3

   Simmer the liquids

   Pour in the white wine and vegetable stock and bring the mixture to a simmer. Stir in the lemon juice and simmer for 2–3 minutes.

4. 4

   Heat the vegetables

   Stir in the drained, chopped artichoke hearts and the chopped sun-dried tomatoes. Cook for another minute or two, until heated through.

5. 5

   Thicken the sauce

   Turn the heat to low and pour in the double cream, stirring to combine. Let the sauce bubble for 2–3 minutes, until slightly thickened.

6. 6

   Toss the pasta

   Add the cooked, drained pasta to the sauce and mix well. If the sauce is too thick, loosen it with a splash or two of the reserved pasta water.

7. 7

   Finish and serve

   Stir in the grated Parmesan, toasted pine nuts and basil leaves. Season with salt and black pepper to taste, then serve immediately.

What is artichoke pasta?

This is a quick pasta dish built around artichoke hearts, sun-dried tomatoes and a creamy sauce. Pasta dishes are a familiar part of Italian cooking, while this particular combination brings together ingredients often associated with Mediterranean flavours.

Fusilli’s twists catch the sauce and small pieces of vegetables, so each forkful gets a mix of creamy, tangy and savoury elements. The wine, stock and lemon give the cream a brighter edge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 508 calories, 19g protein, 65g carbs, 43g fat.

The fusilli supplies most of the carbohydrates, while double cream, olive oil, pine nuts and Parmesan contribute much of the fat. The pasta, Parmesan and smaller amounts from the other ingredients provide protein. Balance a serving with a green salad or vegetables on the side.

Choose ingredients with care

Marinated artichokes: Drain them well and chop them roughly so they are easy to mix through the pasta. Their marinade can add salt and acidity, so taste the finished sauce before seasoning.

Sun-dried tomatoes: Roughly chopped pieces distribute more evenly through the pan. They bring concentrated, savoury flavour that balances the cream.

Double cream: This gives the sauce its richness and body. Keep the heat low after adding it so the sauce thickens gently.

Build the sauce in stages

Garlic first: Brief cooking in olive oil releases its aroma, but sliced garlic can brown quickly. Have the wine and stock ready so you can move on promptly.

Wine and stock: Bring them to a simmer before adding the lemon juice, then cook for 2–3 minutes. This gives the liquid time to reduce slightly before the cream goes in.

Cream last: Lower the heat and let it bubble gently for 2–3 minutes. The sauce should look slightly thickened before you add the pasta.

Aim for al dente pasta

Cook the fusilli according to its packet directions and check it near the end of the suggested time. Al dente pasta should be cooked through but still have a little firmness when bitten.

Reserve about 1 cup of pasta water before draining. Its starchy quality makes it useful for loosening the sauce without making it watery.

Adjust the final texture

Pasta water: Add it a splash at a time if the sauce seems too thick once the fusilli is mixed in. Toss after each addition and stop when the sauce coats the pasta easily.

Toppings: Parmesan adds a savoury finish, while toasted pine nuts bring crunch and basil gives a fresh note. Stir them in at the end, as directed, just before serving.

Serve it straight away

This pasta is best served immediately, while the sauce is warm and glossy. A crisp green salad or simply cooked green vegetables make an easy accompaniment.

Because the sauce is rich, serve a moderate helping alongside something fresh. You can also offer extra black pepper at the table.

Recipe notes & tips

• Reserve the pasta water before draining the fusilli.
• Keep the garlic moving in the pan and add the liquids before it browns.
• Drain the marinated artichokes well so their liquid does not dilute the sauce.
• Add pasta water gradually, tossing between splashes to judge the consistency.
• Taste before adding salt because the artichokes and Parmesan can both be salty.
• Toast the pine nuts lightly and watch them closely, as they can colour quickly.

Variations

• Add spinach: Stir a handful into the hot sauce until wilted before adding the pasta.
• Use another pasta shape: Choose a short shape such as penne that holds the creamy sauce.
• Add chilli: Sprinkle in chilli flakes with the garlic for gentle heat.
• Swap the nuts: Use toasted chopped walnuts instead of pine nuts for a different crunch.
• Make it meatier: Add cooked, sliced chicken when you toss the pasta with the sauce.

Common mistakes to avoid

• Burning the garlic: Cook it for about 30 seconds over medium heat and move on before it browns.
• Overcooking the fusilli: Follow the packet directions and check that it still has a little bite.
• Skipping the pasta water: Reserve about 1 cup before draining so you can loosen the sauce if needed.
• Adding cream over high heat: Reduce the heat to low before pouring it in and let it bubble gently.
• Salting before tasting: Check the finished sauce first, as the marinated artichokes and Parmesan may add enough salt.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat gently in a pan or microwave, adding a little water if the sauce has thickened; the pasta is best freshly made.

Frequently asked questions