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Artichoke-Basil Pasta Sauce

"I received this recipe from my college roommate, and it quickly became one of my favorites,” notes Janet Bischof of Sumter, South Carolina. “Basil gives the meatless pasta sauce just the right taste.”
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    5 servings


  • 1 jar (6-1/2 ounces) marinated artichoke hearts
  • 1 cup chopped onion
  • 1 cup sliced fresh mushrooms
  • 1/2 teaspoon minced garlic
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup water
  • 1 can (6 ounces) tomato paste
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1 teaspoon sugar
  • 1/2 teaspoon salt, optional
  • Hot cooked pasta


  • Drain artichokes, reserving marinade; set artichokes aside. In a large saucepan, saute onion and mushrooms in reserved marinade for 2-3 minutes or until tender. Add garlic; cook 1 minute longer.
  • Stir in the artichokes, tomatoes, water, tomato paste, basil, sugar and salt if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until heated through. Serve over pasta.
Nutrition Facts
1 cup: 124 calories, 6g fat (1g saturated fat), 0 cholesterol, 258mg sodium, 18g carbohydrate (11g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 3 vegetable, 1 fat.

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Average Rating:
  • LegalSec
    May 29, 2013

    Delicious. I used artichokes packed in water. I sauteed the onions and mushrooms in some olive oil and added some red pepper flakes instead of the oil from the artichokes. After it was all put together and simmering I did add some additional water to thin it out a bit (my personal preference). Very very tasty. You won't be disappointed.

  • az_jill
    Jan 30, 2011

    No comment left

  • Trilby Yost
    Aug 7, 2010

    No comment left

  • acooker
    Feb 2, 2009

    No comment left

  • miss_veruca
    Nov 9, 2008

    No comment left

  • angelab017
    Feb 19, 2008

    This was amazing! The only thing is that I served it with fresh grated mozzarella and parmesan cheeses! My dad, who is not a huge pasta fan, absolutely loved this and asked for me to keep this recipe.