Roasted Tomato & Artichoke Pasta


Use a sheet pan to roast the vegetables for the "sauce" that tops this vegetarian pasta dinner recipe.

Roasted Tomato and Artichoke Pasta
Photo: Blaine Moats
Hands On Time:
10 mins
Total Time:
25 mins
6 cups


  • 8 ounce dried campanelle or penne pasta

  • ¼ cup extra-virgin olive oil

  • 1 6.5-7.5 ounce jar quartered marinated artichoke hearts, drained

  • 10 - 12 ounce red and/or yellow cherry tomatoes

  • ½ cup pitted Kalamata olives, drained

  • 6 sprigs fresh thyme

  • 6 sprigs fresh oregano

  • ½ teaspoon crushed red pepper (optional)


  1. Preheat oven to 400°F. Cook pasta according to package directions. Drain; return to pot. Toss with 1 Tbsp. olive oil.

  2. In a shallow baking pan, toss artichoke hearts, tomatoes, and olives with remaining 3 Tbsp. oil, the herbs, and, if desired, crushed red pepper. Roast 5 to 7 minutes or until tomatoes are sizzling and beginning to burst, stirring once. Transfer mixture to pot with pasta; toss to combine.

Nutrition Facts (per serving)

403 Calories
21g Fat
47g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 403
% Daily Value *
Total Fat 21g 27%
Saturated Fat 2g 10%
Sodium 876mg 38%
Total Carbohydrate 47g 17%
Total Sugars 5g
Protein 8g
Vitamin C 13.9mg 70%
Calcium 36mg 3%
Iron 3mg 17%
Potassium 176mg 4%
Folate, total 10.9mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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