A jar of marinated artichokes might not look like a jar of pasta sauce, but guess what? In this Big Little Recipe, that’s exactly what it is. The best part? You don’t need to cook it, and the whole shebang comes together in less time than it takes for a pot of water to reach a boil. If you don’t have a food processor, a blender can step in. While you want a purée that’s silky and smooth, err on the side of too thick versus too thin—you can always add salty-starchy pasta water or more marinade to get the consistency right. Also remember that the sauce will stiffen as it sits. If red pepper flakes aren’t your thing, skip them, or swap in freshly ground black pepper. And if you don’t have Parmesan, pecorino would be nice, too, or even ground toasted nuts or nutritional yeast. —Emma Laperruque
Watch This Recipe
Pasta With Marinated Artichoke Sauce
(12-ounce) jar quartered marinated artichoke hearts
rigatoni (or another short pasta)
Freshly grated Parmesan
Red pepper flakes
In This Recipe
Set a pot of water over high heat to come to a boil.
Meanwhile, set a sieve over a bowl, then pour in the whole jar of artichoke hearts. Fill a 1/2-cup measure with artichokes and set those aside. Add the rest of the artichokes to a food processor, along with 1/4 cup of their marinade. Purée until smooth, adding more marinade if you’d like. Season with salt to taste. Transfer to a bowl.
When the water is boiling, generously season it with salt. Add the pasta and cook until al dente, according to the package instructions.
While that’s cooking, halve the reserved artichokes lengthwise.
Use a spider or slotted spoon to transfer the hot pasta to the artichoke purée. Sprinkle with Parm and pepper flakes and toss. Add pasta water if needed. Top with the artichoke slivers, more red pepper flakes, and more Parm.
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in October 2021!). And see what she's up to on Instagram at @emmalaperruque.