Pasta With Italian Sausage Artichokes Olives Sundried Tomatoes Recipes

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MEDITERRANEAN PASTA WITH ARTICHOKES, OLIVES, AND TOMATOES



Mediterranean Pasta with Artichokes, Olives, and Tomatoes image

Vibrant, bold flavors await in this healthier pasta dish inspired by the unmistakable tastes of the Mediterranean.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 11

Coarse salt and ground pepper
12 ounces whole-wheat spaghetti
2 tablespoons olive oil
1/2 medium onion, thinly sliced, lengthwise
2 garlic cloves, thinly sliced crosswise
1/2 cup dry white wine
1 can artichoke hearts, drained, rinsed, and quartered lengthwise
1/3 cup pitted kalamata olives, quartered lengthwise
1 pint cherry or grape tomatoes, halved lengthwise
1/4 cup grated Parmesan cheese, plus more serving
1/2 cup fresh basil leaves, torn

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
  • Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.
  • Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.

Nutrition Facts : Calories 498 g, Fat 13 g, Protein 18 g

FUSILLI WITH SAUSAGE, ARTICHOKES, AND SUN-DRIED TOMATOES



Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes image

Provided by Giada De Laurentiis

Categories     main-dish

Time 38m

Yield 6 servings

Number Of Ingredients 12

3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound Italian hot sausages, casings removed
2 (8-ounce) packages frozen artichoke hearts
2 large cloves garlic, chopped
1 3/4 cups chicken broth
1/2 cup dry white wine
16 ounces fusilli pasta
1/2 cup shredded Parmesan, plus additional for garnish
1/3 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
8 ounces water-packed fresh mozzarella, drained and cubed, optional
Salt and freshly ground pepper

Steps:

  • Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.

PASTA WITH ITALIAN SAUSAGE, ARTICHOKES, OLIVES & SUNDRIED TOMATOES



PASTA WITH ITALIAN SAUSAGE, ARTICHOKES, OLIVES & SUNDRIED TOMATOES image

Categories     Pasta     Dinner

Yield 4 large plates

Number Of Ingredients 13

454g pkg dried pasta
1Tbs olive oil
3 cloves garlic,minced
6 mushrooms, quartered
14oz can artichoke hearts, chopped
14oz can black olives, halved
1 cup sundried tomatoes
5 mild Italian sausages, cooked & sliced.
1 cup chicken stock
1 Tbs oregano
salt& pepper to taste
1 bunch green onions, sliced diagonally.
parmesan cheese (optional)

Steps:

  • Start large pot to boil for pasta. Meanwhile, cook sausages in a medium size pan & remove from heat. Add olive oil to same pan & saute garlic & mushrooms. Add artichokes, olives & sundried tomatoes, cook for two minutes. Add cooked & sliced sausages & cook for 2 minutes. Add chicken stock & simmer until stock is reduced to a quarter cup. Add oregano,salt, pepper & green onions & cook for 2 more minutes. Toss with pasta & serve with parmesan cheese if desired.

PASTA WITH TUNA, SUN-DRIED TOMATOES, ARTICHOKE HEARTS, LEMON, AND WHITE WINE



Pasta with Tuna, Sun-Dried Tomatoes, Artichoke Hearts, Lemon, and White Wine image

Bold flavors in a very light sauce: substantial and satisfying, good warm-weather alternative to spaghetti bolognese. You might think the sauce too thin the first time you make it (almost a thick broth), but it will be full of flavor. Quantities of tuna, sun-dried tomato, and artichoke are variable to preference, just be sure to provide an overall robust combination, always mindful of potential saltiness (esp. regarding the sun-dried tomatoes). Also, fresh oregano or lemon thyme could be substituted for thyme. This should go without saying: please don't put any cheese on this pasta.

Provided by RENZ

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 8

Number Of Ingredients 12

1 (16 ounce) package linguine pasta
¼ cup olive oil, divided
½ cup diced onion
2 tablespoons chopped fresh thyme
1 ½ pounds fresh tuna steaks, cubed
½ cup dry white wine
2 cups chicken stock
¼ cup fresh lemon juice
1 tablespoon lemon zest
½ cup chopped oil-packed sun-dried tomatoes
¾ cup sliced marinated artichoke hearts
salt and freshly ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add linguine pasta, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat 2 tablespoons olive oil in a large saucepan over medium-high heat, and cook the onion 4 minutes, until tender. Mix in the thyme, and continue cooking 2 minutes, until onion is golden brown. Set aside onion and thyme. Place the tuna in the saucepan, and cook 2 to 3 minutes, until browned. Set aside, and keep warm.
  • Heat the remaining oil in the saucepan. Return the onion and thyme to saucepan, and stir in the white wine. Cook until reduced by about 1 tablespoon. Mix in the chicken stock, lemon juice, and lemon zest. Reduce heat to medium, and continue cooking 10 minutes, until reduced to about 3/4 cup.
  • Mix the sun-dried tomatoes and artichoke hearts into the saucepan, and cook just until heated through. Return tuna to the saucepan, and cook to desired doneness. Toss the cooked pasta into the saucepan. Season with salt and pepper.

Nutrition Facts : Calories 397.5 calories, Carbohydrate 45.2 g, Cholesterol 38.7 mg, Fat 10.3 g, Fiber 3.6 g, Protein 27.7 g, SaturatedFat 1.5 g, Sodium 269.6 mg, Sugar 0.9 g

SAUSAGE, ARTICHOKE & SUN-DRIED TOMATO RAGU



Sausage, Artichoke & Sun-Dried Tomato Ragu image

This is a thick and hearty spaghetti sauce that's simple to prepare. Like all good spaghetti sauces, this one tastes even better the next day. If you prefer a little celery or bell pepper in your sauce, go ahead and throw them in. The results will still amaze. -Aysha Schurman, Ammon, Idaho

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 2 quarts.

Number Of Ingredients 15

1 pound bulk Italian sausage
1/2 pound lean ground beef (90% lean)
1 medium onion, finely chopped
3 cans (14-1/2 ounces each) diced tomatoes, undrained
1 cup oil-packed sun-dried tomatoes, chopped
2 cans (6 ounces each) Italian tomato paste
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and chopped
3 garlic cloves, minced
2 teaspoons minced fresh rosemary
1 teaspoon pepper
1/2 teaspoon salt
1 bay leaf
3 tablespoons minced fresh parsley
Hot cooked spaghetti
Grated Parmesan cheese, optional

Steps:

  • In a large skillet, cook sausage, beef and onion over medium-high heat until meat is no longer pink, 4-6 minutes, breaking into crumbles; drain. Transfer to a 5- or 6-qt. slow cooker. Stir in tomatoes, tomato paste, artichokes, garlic, rosemary, pepper, salt and bay leaf., Cook, covered, on low until heated through, 6-8 hours. Remove bay leaf. Stir in parsley. Serve with spaghetti. If desired, top with grated Parmesan. Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 259 calories, Fat 17g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 1535mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 3g fiber), Protein 11g protein.

"ANTIPASTO" PASTA WITH SAUSAGE, ARTICHOKE HEARTS, AND SUN-DRIED TOMATOES



This quick and easy pasta is made entirely from ingredients kept in the pantry, so you can make it whenever a carb craving strikes. Inspired by elements often seen on Italian antipasto platters, the pasta is tossed with dry-cured sausage, artichoke hearts, and sun-dried tomatoes along with a simple tomato paste and olive oil sauce, and topped with toasted pine nuts and crisp peperoncini.

Provided by Rhoda Boone

Categories     Dinner     Pasta     Quick & Easy     Pine Nut     Sausage     Artichoke     Tomato

Yield 4 servings

Number Of Ingredients 10

1 pound spaghetti or other long pasta
Kosher salt
1/4 cup pine nuts (about 1.5 ounces)
2 tablespoons extra-virgin olive oil
4 ounces dry-cured sausage, quartered lengthwise, thinly sliced
2 tablespoons tomato paste
24 ounces marinated artichoke hearts, drained, cut into 1/2"-thick wedges if large
3/4 cup thinly sliced drained oil-packed sun-dried tomatoes (about 2 ounces)
Freshly ground black pepper
1/4 cup thinly sliced peperoncini

Steps:

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid; return pasta to pot.
  • Toast pine nuts in a small dry skillet over medium heat, stirring occasionally, until lightly browned, 3-5 minutes. Transfer to a small bowl.
  • Meanwhile, heat oil in a medium skillet over medium-high. Cook sausage and tomato paste, stirring, 1 minute. Stir in artichokes and sun-dried tomatoes and cook, stirring, until heated through, about 2 minutes. Remove from heat.
  • Add sausage mixture and 3/4 cup pasta cooking liquid to pot with pasta; season with 1/4 tsp. pepper. Toss to coat and add remaining 1/4 cup pasta cooking liquid, if needed, to loosen.
  • Divide pasta among plates. Season with pepper and top with peperoncini.

PASTA WITH SAUTEED TOMATOES, OLIVES AND ARTICHOKES



Pasta With Sauteed Tomatoes, Olives and Artichokes image

Because this Italian-style dish cooks quickly, assemble all the ingredients before you begin. Clipped from a magazine too long ago to know which one!?!

Provided by jonesies

Categories     One Dish Meal

Time 22m

Yield 6 serving(s)

Number Of Ingredients 9

1 teaspoon olive oil
2 cups cherry tomatoes, halved
1/2 cup kalamata olive, thinly sliced and pitted
1 (14 ounce) can artichoke hearts, drained and quartered
4 cups ziti pasta, cooked and drained
1/2 cup fresh basil, chopped
1/3 cup asiago cheese, grated
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground

Steps:

  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add cherry tomatoes, olives and artichokes; cook 5 minutes or until thoroughly heated.
  • Place pasta in a large bowl.
  • Add tomato mixture, basil, cheese, salt and pepper; toss well and serve.

Nutrition Facts : Calories 322.4, Fat 3.2, SaturatedFat 0.5, Sodium 419.7, Carbohydrate 62.5, Fiber 6.9, Sugar 3.2, Protein 12.1

ITALIAN SAUSAGE & SUN-DRIED TOMATO PASTA



Italian Sausage & Sun-Dried Tomato Pasta image

Flavor-packed sausage and sun-dried tomatoes are sure to liven up any simple pasta dish. I have a feeling that once you've tried it, it'll become a family favorite!-Dawn Singleton, Eighty Four, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 11

1 package (16 ounces) uncooked penne pasta
1-1/2 pounds bulk Italian sausage
2/3 cup julienned soft sun-dried tomatoes (not packed in oil)
3 garlic cloves, thinly sliced
2 teaspoons fennel seed
1/4 teaspoon crushed red pepper flakes
1/2 cup dry red wine or reduced-sodium chicken broth
1/2 cup heavy whipping cream
1 package (9 ounces) fresh spinach
3/4 cup shredded Romano cheese, divided
2/3 cup crushed seasoned salad croutons

Steps:

  • Cook pasta according to package directions for al dente., Meanwhile, in a Dutch oven, cook sausage over medium-high heat until no longer pink, 5-6 minutes, breaking into crumbles. Stir in tomatoes, garlic, fennel seed and pepper flakes; cook 1 minute longer., Add wine. Bring to a boil; cook until liquid is almost evaporated, 1-2 minutes. Stir in cream; cook 1 minute longer. Add spinach; cook and stir just until spinach is wilted., Drain pasta; add to sausage mixture. Stir in 1/2 cup cheese. Sprinkle with crushed croutons and remaining cheese.

Nutrition Facts : Calories 617 calories, Fat 33g fat (13g saturated fat), Cholesterol 83mg cholesterol, Sodium 949mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 5g fiber), Protein 24g protein.

PASTA WITH SAUSAGE AND ARTICHOKES RECIPE - (4.2/5)



Pasta with sausage and artichokes Recipe - (4.2/5) image

Provided by á-2788

Number Of Ingredients 13

3/4 cup drained oil packed sun dried tomatoes, sliced, reserve 2 Tbs oil
1 lb Italian sausage, mild or hot
2 8oz packages of artichoke hearts, thawed. I also use canned
2 large cloves of garlic, chopped
1 3/4 cup chicken stock
1/2 cup white wine
Salt
12 oz penne pasta
1/2 cup Parmesan cheese, grated. Plus some for garnish
1/3 cup chopped fresh basil
1/4 cup chopped parsley
8 oz mozzarella cubed
Pepper

Steps:

  • Heat reserved oil on med add sausage to brown. Remove from pan and set aside Add artichokes and garlic to pan sauté about 2 mins. Add wine, stir well add broth and tomatoes. Simmer over med heat stirring occasionally to reduce liquids. Meanwhile boil water and cook pasta. Drain. Add pasta , sausage,1/2 cup parm,basil,parsley to artichoke mixture. Stir in mozzarella. Season with salt and pepper. Serve

CARRIE'S ARTICHOKE AND SUN-DRIED TOMATO PASTA



Carrie's Artichoke and Sun-Dried Tomato Pasta image

A versatile pasta dish with a wine based sauce: prawns and chicken are excellent additions to this recipe.

Provided by CARRIE33

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 13

1 (8 ounce) package fresh fettuccine
4 tablespoons butter
½ medium onion, chopped
1 (8 ounce) package sliced mushrooms
3 cloves garlic, crushed
⅔ (8 ounce) jar sun-dried tomatoes, packed in oil
1 (2 ounce) can sliced black olives, drained
10 ounces marinated artichoke hearts
1 cup dry white wine
2 tablespoons lemon juice
1 ripe tomato, chopped
1 cup Parmesan cheese
1 teaspoon black pepper

Steps:

  • Fill a large pot with lightly salted water and bring it to a rolling boil.
  • While the water is heating, melt the butter over medium heat in a large saucepan. Add the onions, mushrooms, and garlic; cook and stir until tender, about 5 minutes.
  • Stir in the sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; reduce the heat and simmer until liquid is reduced by a third, about 4 minutes.
  • Cook the fresh pasta in boiling water until done, about 2 minutes. Drain.
  • Toss pasta with sauce. Top with fresh tomatoes and cheese, add pepper to taste, and serve.

Nutrition Facts : Calories 611.5 calories, Carbohydrate 61.1 g, Cholesterol 94.3 mg, Fat 29.5 g, Fiber 8.9 g, Protein 21.3 g, SaturatedFat 11.9 g, Sodium 887.7 mg, Sugar 3.2 g

SAUSAGE, ARTICHOKE & SUN DRIED TOMATO WITH PASTA



Sausage, Artichoke & Sun Dried Tomato With Pasta image

Make and share this Sausage, Artichoke & Sun Dried Tomato With Pasta recipe from Food.com.

Provided by Dizdezi

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb egg noodles
1 lb alfresco Italian chicken sausage
1 (14 ounce) can water-packed artichoke hearts
1 cup sun-dried tomato packed in oil
1 (14 ounce) can chicken broth, reduced sodium
1/2 cup white wine
2 tablespoons diced garlic
1 tablespoon olive oil
1 tablespoon chopped basil
2 teaspoons of chopped parsley
salt and pepper
1/2 cup grated cheese parmesan cheese or 1/2 cup pecorino romano cheese

Steps:

  • Set up pot for pasta and cook as directed.
  • Chop sun dried tomatoes with oil in mini chopper until finely chopped. Cut up fully cooked chicken sausage. Empty sun dried tomatoes into skillet with cut up chicken and cook together until chicken is browned (remember its already cooked, just browning it - about 2 minutes) transfer to a separate dish. Cut up artichokes and put into same pan as sun dried tomatoes were cooked in with minced garlic and 1 tablespoon of olive oil, cook about 2 minutes. Add chicken broth, white wine, basil, parsley, salt and pepper and cook for about 2-5 minutes. Add chicken and sun dried tomatoes to mixture and simmer about 2 minutes. Drain pasta (do not rinse) pour mixture over pasta and serve immediately. Garnish with grated cheese.

Nutrition Facts : Calories 453.6, Fat 11.2, SaturatedFat 3.2, Cholesterol 71.2, Sodium 451.4, Carbohydrate 68.4, Fiber 9.3, Sugar 2.6, Protein 18.5

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From mygourmetconnection.com


PASTA WITH SAUSAGE, ARTICHOKES, AND SUN-DRIED TOMATOES
2021-02-24 Heat the oil reserved from the tomatoes in a heavy pan over medium-high heat. Add the sausages and cook until no pink remains, breaking it up with a wooden spoon as it cooks. Drain sausage and transfer it to a bowl; set aside. Add the artichokes and garlic to the same pan, and cook over medium heat until the garlic is fragrant, about 30 seconds.
From fakeginger.com


ITALIAN STYLE PASTA SALAD WITH ARTICHOKES AND TOMATOES
2022-04-05 This Italian-Style Pasta Salad with Artichokes and Tomatoes has a homemade Italian dressing and takes 20 minutes to make for lunch or dinner. RECIPES . BREAKFAST; LUNCH; DINNER; DESSERT; SALADS; APPETIZERS; CHICKEN; FISH; PASTA; INSTANT POT; SMOOTHIES; QUICK & EASY; DIETS. KETO RECIPES; WHOLE30 RECIPES; PALEO …
From blondelish.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


SUN-DRIED TOMATO PASTA SALAD WITH ARTICHOKE HEARTS
2018-08-08 3 tablespoons capers , drained. . 1/2 cup sun-dried tomatoes , cut into thin strips. . 1/4 to 1/2 teaspoon crushed red pepper flakes (optional, if you want the pasta to have a kick) . 2 ounces toasted pine nuts. . 1/4 cup chopped flat leaf parsley.
From stripedspatula.com


PASTA WITH SAUSAGE, ARTICHOKES AND SUN DRIED TOMATOES RECIPE
Cook the pasta according to the package directions. In a large pan or Dutch oven, heat the olive oil to medium-high heat. Saute onions and garlic until tender. Deglaze the pan with wine, cook for 2–3 minutes. Add sausage, artichokes, tomatoes with all the juices, sun-dried tomatoes, red peppers and basil. Heat through.
From foodnewsnews.com


FUSILLI WITH SPINACH, ARTICHOKES, SUN-DRIED TOMATOES
2019-02-21 1) To a large skillet, add minced garlic, chopped sun-dried tomatoes, chopped artichokes, and capers with olive oil. Cook for 2 minutes. 2) Add fresh spinach. 3) Cook until the spinach wilts. 4) Add cooked fusilli and 1 tablespoon of olive oil. Cook on medium-low heat, stirring, for about 1 minute. 5) When serving, top with toasted pine nuts.
From juliasalbum.com


"ANTIPASTO" PASTA WITH SAUSAGE, ARTICHOKE HEARTS, AND SUN-DRIED …
2017-11-13 This quick and easy pasta is made entirely from ingredients kept in the pantry, so you can make it whenever a carb craving strikes. Inspired by elements often seen on Italian antipasto platters, the pasta is tossed with dry-cured sausage, artichoke hearts, and sun-dried tomatoes along with a simple tomato paste and olive oil sauce, and topped with toasted pine …
From recipes.lacestreetshoes.com


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