Artichoke and Sun Dried Tomato Pasta

    40 minutes

    This is a basic pasta dish that contains mushroom, olives, artichoke and white wine. You can add some prawns or chicken for variation.

    226 people made this

    Serves: 4 

    • 500g fettuccine
    • 4 tablespoons butter
    • 1/2 medium onion, diced
    • 500g sliced mushrooms
    • 3 cloves garlic, crushed
    • 165g sun-dried tomatoes, packed in oil
    • 60g sliced black olives, drained
    • 300g marinated artichoke hearts
    • 1 cup (250ml) dry white wine
    • 2 tablespoons lemon juice
    • 1 ripe tomato, diced
    • 1 cup Parmesan cheese
    • 1 teaspoon black pepper

    Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Cook pasta in boiling water until done. Drain.
    2. Melt butter over medium heat in a large saucepan. Saute onions, mushrooms and garlic until tender.
    3. Stir in sun-dried tomatoes, olives, artichoke hearts, wine and lemon juice. Bring to a boil then cook until liquid is reduced by a third; about 4 minutes.
    4. Toss pasta with sauce. Top with tomatoes, cheese and pepper to taste then serve.

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    Reviews in English (166)


    Awsome. There are so many wonderful flavors in this dish. Just one note. Be sure to rinse the sundried tomatoes. I didn't and the recipe was a little more oily than I wanted.  -  03 Apr 2004  (Review from Allrecipes USA and Canada)


    This was very good. I am not a fan of mushrooms or olives so I left those out. I used sun dried tomatoes from a bag, rather than oil packed.. so much cheaper. All you have to do is pour boiling water over them.. let sit for 10 minutes and you have perfectly pliable tomatoes. This was a nice change from the standard red sauce. The second day I had this, I added some grilled chicken breast.. even better.  -  18 Nov 2002  (Review from Allrecipes USA and Canada)


    This was good with very strong flavors. Will make again and next time add some shrimp. I did find directions a little unclear. I didn't know whether or not to add the marinade from the artichokes and the oil from the tomatoes. I added about half of the marinade from artichokes and thought it was a little overpowering to the dish.  -  09 Mar 2003  (Review from Allrecipes USA and Canada)