Go Back
Pasta with Tomatoes and Artichokes! So easy to make! Cook the mini cherry tomatoes until they burst! They are lovely with the garlic and oil.
Print Recipe
5 from 1 vote

Pasta with Tomatoes and Artichokes

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main dish/Pasta
Cuisine: American
Keyword: creamy pasta, easy pasta, pasta, pasta with tomatoes, pasta with tomatoes and artichokes
Servings: 4


  • 1/2 lb. any pasta I used Gemelli Pasta
  • 2 tablespoons olive oil extra virgin, plus more for drizzling
  • 2 cups cherry tomatoes left whole
  • 2 cloves garlic minced
  • 2 cups canned cannellini beans rinsed and drained
  • 1/2 cup kalamata olives roughly chopped; or any olives (I used two types)
  • 1 tablespoon capers
  • 1 small marinated jarred grilled artichokes
  • 1/4 cups fresh parsley chopped
  • salt and pepper
  • crushed hot pepper flakes if desired


  • Bring a pot of water to a boil and cook the pasta according to package instructions. Drain, rinse and set aside. Lightly drizzle with some olive oil to prevent from sticking if you’d like.
  • In a large skillet, warm the olive oil over medium high heat. Add the whole cherry tomatoes and cook until they begin to burst, about 5 to 6 minutes. Add the garlic and stir until fragrant, about 30 seconds.
  • To the pan, add the beans, olives, capers, artichokes and chopped parsley and toss together for just a few minutes. Add the cooked pasta directly into the pan, and toss together. Taste and if you need to add salt, season with salt and pepper and crushed hot pepper flakes if you want some heat. Enjoy!