Pesto and Penne with Tomatoes and Artichoke Hearts

Daily Inspiration S


An easy week-day pasta dish that will make your family think you cooked all day.


★★★★★ 3 votes

15 Min
15 Min
Stove Top


  • 1 jar(s)
    6-7 oz. jar marinated artichoke hearts, drain and reserve marinade
  • 1 large
    onion, chopped
  • 3 large
    garlic cloves, chopped
  • 1 can(s)
    28-oz. can diced tomatoes in juice
  • 1/2 c
    jarred pesto sauce
  • 12 oz
    penne pasta, cooked
  • 1/3 c
    parmesan cheese, grated

How to Make Pesto and Penne with Tomatoes and Artichoke Hearts


  1. Heat 3 tbsp. reserved oil/marinade from artichoke hearts in a heavy pot over medium high heat. Add onion and garlic and cook until tender.
  2. Add tomatoes with juice, drained artichoke hearts and simmer until the sauce thickens slightly.
  3. Add pesto and simmer 1 minute. Mix in cooked pasta and 1/3 cup parmesan cheese. Season with salt and pepper.
  4. Transfer to a large bowl, garnish with fresh basil leaves and additional parmesan cheese.

Printable Recipe Card

About Pesto and Penne with Tomatoes and Artichoke Hearts

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Vegetarian Diabetic Dairy Free
Other Tag: Quick & Easy

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