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Artichoke Basil Pomodoro

August 15, 2016

Artichoke Basil Pomodoro is one of my sister-in-law’s specialties. This batch is one she whipped up using fresh basil and tomatoes out of the garden.

This Artichoke Basil Pomodoro calls for just 5 ingredients and makes the perfect end of summer pasta topper. PALEO | VEGETARIAN | VEGAN

Simmering the tomatoes, basil, garlic and olive oil for a good hour brings out amazing flavors in this simple pasta sauce.

Having a brother-in-law marry a full-blooded Italian was like winning the lottery.

Really, how does it get any better?

How about when that brother-in-law and his full-blooded Italian bride decide to move halfway across the country to be closer to the mountains and closer to you!

This week my sister-in-law and I had a ball. She is a sweet treasure. So gracious, thoughtful and a wicked good cook. So, when she said she’d like to cook us dinner, I threw my pantry doors wide open and said, “have at it!”

A New Family Favorite

Artichoke Basil Pomodoro is one of my sister’s specialties and what she chose to whip up for us using fresh basil and tomatoes out of the garden. I was blown away by the flavors she coaxed out of 5 simple ingredients. My husband said he could have eaten three more servings of the stuff. It was that good!

When I asked her what the secret of the dish was, she said “Don’t be afraid of the extra virgin olive oil. It’s what gives this dish its richness. A little more added at the end finishes it off nicely. Of course you don’t want to over do it, but don’t skimp either.”

Got Tomatoes?

As summer winds down and fresh tomatoes and basil abound, simmer up a batch of Artichoke Basil Pomodoro. It won’t let you down. I promise. Serve it over angel hair or linguine pasta, or with roasted spaghetti squash. If you’re gluten-free, here’s a fresh gluten free pasta that’s a favorite in our house. This recipe makes a decent sized batch of Artichoke Basil Pomodoro. Eat half and freeze half for another meal.

This Artichoke Basil Pomodoro calls for just 5 ingredients and makes the perfect end of summer pasta topper. PALEO | VEGETARIAN | VEGAN

Artichoke Basil Pomodoro

Prep Time: 15 minutes

Cook Time: 1 hour, 45 minutes

Total Time: 2 hours

Yield: 6-8 Servings

Artichoke Basil Pomodoro

When your farmers' market is bursting with fresh Roma tomatoes and basil, this is a recipe you'll want to have in your back pocket. As this pomodoro simmers its flavors become deeper and more complex. Serve over your favorite angel hair or linquine pasta.

Ingredients

  • 1/2 cup extra virgin olive oil + more as desired
  • 8 cloves garlic, minced
  • 3 pounds Roma tomatoes, diced
  • 2 loose handfuls fresh basil, chopped
  • 1 teaspoon salt
  • 2 16 oz jars marinated artichoke hearts, drained (whole or quartered, your preference)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add garlic and sauté until fragrant.
  3. Add tomatoes, basil and salt.
  4. Simmer mixture over low heat, uncovered, 1-1/2 hours.
  5. Stir in artichoke hearts—gently so that artichokes remain intact.
  6. Return to simmer to heat through.
  7. Finish with a drizzle of 2-3 tablespoons additional olive oil and additional salt to taste.
  8. Serve over angel hair pasta, linguine pasta or roasted spaghetti squash.
https://www.floandgrace.com/artichoke-basil-pomodoro/

This Artichoke Basil Pomodoro calls for just 5 ingredients and makes the perfect end of summer pasta topper. PALEO | VEGETARIAN | VEGAN

This Artichoke Basil Pomodoro calls for just 5 ingredients and makes the perfect end of summer pasta topper. PALEO | VEGETARIAN | VEGAN
This Artichoke Basil Pomodoro calls for just 5 ingredients and makes the perfect end of summer pasta topper. PALEO | VEGETARIAN | VEGAN

 

34 comments

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34 comments

Rebecca @ Strength and Sunshine August 15, 2016 at 1:19 pm

O this looks like a lovely meal! I love the strong flavor of artichokes!

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Alexa August 15, 2016 at 3:05 pm

I agree. The artichokes make it. Such a bright and tangy addition.

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Nutrimom August 15, 2016 at 4:52 pm

It seems as if your Sister In Law is amazing like you 🙂

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Alexa August 16, 2016 at 7:35 am

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Cindy Gordon August 16, 2016 at 1:34 pm

YES please! I saw this in social media earlier today and I couldn’t wait to click over to see this delicious looking recipe! It looks amazing~

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Alexa August 17, 2016 at 8:47 am

Thanks Cindy, and it’s so easy! xo

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Kelly @ TastingPage August 16, 2016 at 7:34 pm

Total win getting all of that Italian blood in the family and this (and I’m sure many other) great recipes!

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Alexa August 17, 2016 at 8:48 am

Add to that she’s a nurse and a former hairdresser. I better step up my sister-in-law skills 🙂

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Georgianna August 17, 2016 at 8:47 am

Thanks for sharing this. I love eating marinated artichoke hearts, but have difficulty figuring out what to do with them other than eat them as a cheese pairing!

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Alexa August 17, 2016 at 4:51 pm

Georgianna, well I like them that way, too 🙂 Anything with cream cheese in fact!

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Carole B. August 17, 2016 at 10:46 am

So excited to hear about the move – and to learn one of her recipes:) Enjoy!!

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Alexa August 17, 2016 at 4:50 pm

Carole, I am over the moon about the move! Still haven’t made it back to IN, but when we do seeing you is on the list!

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Keeley McGuire August 17, 2016 at 11:51 am

Delicious! I can’t wait to try this.

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Alexa August 17, 2016 at 4:48 pm

Keeley, I hope you do 🙂

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amanda -runtothefinish August 18, 2016 at 9:26 am

I’ve never used the jarred artichokes, but I love the flavor. Great idea to spread my wings a bit!!

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Alexa August 20, 2016 at 10:18 am

Amanda, make sure to grab the marinated artichokes. ♥

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Cricket August 18, 2016 at 11:18 am

Yum, love simple dinners that have complex flavors!

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Alexa August 20, 2016 at 10:17 am

And this one offers complex flavors in abundance 🙂

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Sharon @ What The Fork Food Blog August 18, 2016 at 8:41 pm

This looks so, so good – pasta is always a hit in my house!

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Alexa August 20, 2016 at 10:16 am

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Amanda August 19, 2016 at 9:45 am

Marinated artichoke hearts are a great addition to anything Italian This recipe looks so delicious.I also use them to make a hot dip with equal parts chopped marinated artichoke hearts, mayonnaise and grated Parmesan cheese.

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Alexa August 20, 2016 at 10:15 am

Oh Amanda, I can imagine that concoction with homemade mayo! xo

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Megan August 19, 2016 at 10:01 pm

Looks soo good. And, I love how you left them whole–really helps add texture since it’s meatless. I usually chop mine, but will have to remember this!!

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Alexa August 20, 2016 at 10:14 am

You are so right, Megan. I call these baby artichokes, but the jar says nothing about them being “baby” … so I just look for the small ones.

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Alisa Fleming August 20, 2016 at 11:44 am

Such simple perfection Alexa! I adore this recipe and your photos are STUNNING!

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Alexa August 22, 2016 at 7:03 pm

Oh, I hope you truly like it, Alisa. I don’t think I can beat your dreamy treats, though 🙂

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Elle @ Only Taste Matters August 20, 2016 at 1:41 pm

Clearly you won the family lottery. This looks amazing! I’d like to borrow your sister-in-law every now and then. I’d don’t have one to trade you but perhaps we can work something out. 😉

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Alexa August 22, 2016 at 7:01 pm

Ha Elle! I’m sure we could make some arrangement :)!

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Suzi Hunn August 20, 2016 at 1:53 pm

Seriously, this is gorgeous! And what fun that you and your sis-in-law get along so well.

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Alexa August 22, 2016 at 7:02 pm

Suzi, thank you and I am truly blessed.

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Jessica @ Nutritioulicious August 24, 2016 at 9:01 pm

This looks fantastic! Love the addition of artichokes to a traditional pomodoro sauce. So nice to hear how close you are with your sil too!

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Alexa August 25, 2016 at 9:24 am

I wouldn’t trade her for anything!

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Best Nonstick Fry Pan & Fried Tomatoes | Flo and Grace August 29, 2016 at 2:17 pm

[…] for the picking, I am leaving them on neighbors’ doorsteps, dehydrating them, simmering up Artichoke Basil Pomodoro and making lots of Chipotle […]

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Menu Plan Monday: September 5, 2016 | Nutritioulicious September 6, 2016 at 6:16 pm

[…] Artichoke Basil Pomodoro @ Flo & Grace […]

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