5 Ingredients or Fewer

Pasta With Marinated Artichoke Sauce

April  1, 2021
3 Ratings
Photo by James Ransom. Prop Styling by Megan Hedgpeth. Food Styling by Kate Buckens.
Author Notes

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
  • Prep time 10 minutes
  • Cook time 10 minutes
  • Serves 2
  • 1 (12-ounce) jar quartered marinated artichoke hearts
  • Kosher salt
  • 1/2 pound rigatoni (or another short pasta)
  • Freshly grated Parmesan
  • Red pepper flakes
In This Recipe
  1. Set a pot of water over high heat to come to a boil.
  2. 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.
  3. When the water is boiling, generously season it with salt. Add the pasta and cook until al dente, according to the package instructions.
  4. While that’s cooking, halve the reserved artichokes lengthwise.
  5. 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.

See what other Food52ers are saying.

  • Scott Palmer
    Scott Palmer
  • Mary Tarbrake
    Mary Tarbrake
  • MVlisa
  • Organicmom
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.

9 Reviews

MVlisa March 23, 2021
Really good and easy. Perfect for an everything from the pantry night or also great if you want to clean out the fridge. Yum!
Organicmom March 16, 2021
Been doing this forever and it's really yummy. I have always added a few capers, roasted red peppers and parm curls. So easy and yet so flavorful.
liliana March 18, 2021
Wonderful additions.
Scott P. March 15, 2021
So easy-so good!
c2Ann March 14, 2021
This tastes great, and would be especially good in hot weather. Since the pasta is the only thing heated, and (I learned) that's not enough to warm up the rest of it.
Mary T. March 14, 2021
Right up my alley...the trick is not to eat the artichokes out of the jar first!! Will post after I make this...soon!
Thomas March 12, 2021
Can't wait to try this!
okaykate March 11, 2021
This has been one of my moms oldest tricks for pasta salad... mix that marinate with Mayo for your salad dressing - it’s a flavor bomb
CelliSean March 9, 2021
gotta try this!