Creamy Tomato Pasta with Artichokes




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My mom had a pretty rough time throughout December, so before I went away for Christmas, my parents, my sister and I all made a Saturday afternoon lunch and just hung out for a while. My mom’s a vegetarian, and we all needed some comfort food, so this pasta and artichokes in a creamy tomato sauce was perfect. Everything tastes better when you eat it with your family. <3

CREAMY TOMATO PASTA WITH ARTICHOKES (4 servings)

  • 2 garlic cloves, chopped
  • 2 shallots, sliced pretty thinly
  • 1/2 vidalia onion, diced
  • 1 tbsp butter
  • 1 tbsp EVOO
  • 1 14 oz. can artichoke hearts, quartered
  • 1 14-oz can chunky crushed tomatoes
  • 2 fresh tomatoes, chopped and seeded
  • 1/2 c. white wine
  • 1/2 c. heavy cream
  • handful of flat-leaf parsley, chopped
  • freshly grated parmesan (about 1/3 C., plus more for topping)
  • Kosher salt to taste
  • 1 lb. linguini

1. Melt the butter and EVOO over medium heat. Add the chopped shallots and onion, cook until translucent, approx. 5-7 minutes.

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2. Add the wine, stir everything together and keep stirring sporadically until the alcohol has burned off.

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3. Add the artichokes (drained).

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4. Add the chopped tomatoes and let them cook a bit until their skins are looser.

5. Add the can of chunky crushed tomatoes, then the cream, stir everything together.

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6. Get your pasta water up to boiling, then cook your pasta. Reserve about a cup of the pasta water before draining.

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7. Stir in the handful of chopped parsley, about 1/3 c. freshly grated parmesan cheese, then taste and season as needed. Thin with the pasta water if needed.

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8. Add the pasta to the saucepan, combine everything so the pasta is evenly coated.

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9. Serve and enjoy (my mom got the “You’re the Best” plate, of course).

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