Sundried Tomato and Artichoke Capellini

SonjaMain Courses17 Comments


Sundried Tomato and Artichoke Capellini

As we wait for spring to arrive, we’ve been looking forward to the fresh, simple recipes we get to enjoy throughout the growing season. Unfortunately, we have a while to wait!  To tide us over, we splurged on some fresh herbs for a light pasta reminiscent of warmer times. And good news – you can buy locally-grown fresh herbs throughout the winter here in Indy, thanks to Good Life Farms and Harvestland Farm at the Indy Winter Farmer’s Market! (Fresh basil before July seems like cheating to me, but it’s somehow possible thanks to greenhouses and hydroponics!)

Inspired by some leftover sundried tomatoes, we whipped up this quick and easy capellini – which turned out being very tasty as well!  Sundried tomatoes are one of my new favorite flavors to work with – and they’re keeping me satisfied until fresh ones are available. Try this out with a glass of white wine, and dream of the warmer days to come!

Sundried Tomato and Artichoke Capellini
Serves 6

What You Need
8.5 ounce jar sundried tomatoes in oil with herbs
14 ounce can artichoke hearts, quartered
16 ounces whole wheat capellini pasta
4 cloves garlic
1 to 2 handfuls basil
1 to 2 handfuls parsley
1/2 cup grated parmesan cheese, plus more to garnish
1 teaspoon kosher salt
Fresh ground pepper

What To Do

1 In a large pot, boil the capellini according to the package instructions, then drain.

2  Meanwhile, drain the artichoke hearts and sundried tomatoes, reserving the oil from the tomato jar. If desired, cut the tomatoes and artichokes into smaller pieces. Dice the garlic. Roughly chop the parsley, and cut the basil into thin strips (chiffonade).

3  In a large skillet, add about 4 tablespoons oil from the tomato jar. Add the artichokes and saute for about 5 minutes, until starting to brown. Add sundried tomatoes and saute for 1 minute. Add the garlic and saute for about 30 seconds, until just beginning to brown. Turn off the heat.

4  In a large bowl, combine the tomatoes and artichokes with the drained pasta. basil, parsley, 1/2 cup parmesan cheese, 1 teaspoon kosher salt, and fresh ground pepper. Taste and adjust seasonings as desired. Serve garnished with grated parmesan.

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17 Comments on “Sundried Tomato and Artichoke Capellini”

  1. Lindsay @ Pinch of Yum

    This is so dorky, but I only know what hydroponics is because of a book I read with my students (in 4th grade) about farming. :) You learn something new in 4th grade every year. I, too, recently splurged on some basil, although I wish we had some better local markets here in Minneapolis. This pasta looks fabulous. I love the addition of artichokes!

    1. Sonja

      Thank you! And it was partially inspired by your pasta recipe the other day! :)

      PS I didn’t know you were based in Minneapolis – I’m from there originally!

        1. Sonja

          Yes, we’re based in Indy now :) Thanks for passing us along! And let us know if you’re ever in town!

    2. Tuan

      I am from Minneapolis, lived downtown. I moved to Orlando a year ago. Since it is beginning to warm up in MN, you should check out the farmers market on Nicollet downtown, there are local farmers and growers selling their produce and products all day! You should look to see when that all starts! Also, there are farmers markets every weekend by the Basilica. Happy cooking!

  2. Jess

    Made this last week and it was pretty tasty. Will add pine nuts next time for more protein and texture.

    Thanks for the recipe!

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