Pappardelle With Artichokes and Sun-Dried Tomatoes

Total Time
Prep 15 mins
Cook 20 mins

Thick pasta goes wonderfully with the intense sun-dried tomatoes, and artichokes.

Ingredients Nutrition


  1. Heat oil in a large pan.
  2. Add onions and saute for 5 minutes. Add Garlic and saute 2 minutes.
  3. Add tomatoes, artichokes and cayenne.
  4. De glaze pan with wine and reduce by 1/2.
  5. Sprinkle flour over onion mixture and stir to blend well.
  6. Pour in stock and bring to a boil and cook 5 minutes.
  7. Toss pasta into pan mix all ingredients together. Add pasta water if needed.
  8. Plate and top with pine nuts, cheese and parsley.
Most Helpful

5 5

This was fabulous. Due to the previous review saying it was too pasty I reduced the flour by half and allowed it to cook with the onion mixture to temper any raw flavor. It made a fabulous sauce. What a tasty meat free meal!

4 5

I am rating this on flavor. The texture would be a much lower rating, but I think that could be tweaked by using less flour. All the flour made the sauce very pasty and much like very overcooked pasta (DH is a stickler for very al dente pasta, so that wasn't the problem here). The flavors are great though, I love sun dried tomatoes, artichokes and pine nuts, they are delicious together.