Creamy Potato and Artichoke Pasta

Ingredients

• 12 oz dried pasta (Short pasta such as rigatoni, penne, or casarecce)
• 1 medium russet potato (Peeled and cut into 1-inch pieces)
• 12 oz jarred artichoke hearts (Drained, rinsed if salty, and quartered; do not use grilled or marinated artichokes)
• 8 oz cherry tomatoes (Halved)
• 3 tbsp extra-virgin olive oil (Divided)
• 3 cloves garlic (Thinly sliced or minced)
• 2 tbsp fresh parsley (Chopped)
• 2 tbsp fresh basil (Chopped)
• 1 tbsp lemon juice (Freshly squeezed)
• kosher salt (To taste, plus generously for the pasta water)
• black pepper (Freshly ground, to taste)

Steps

1. 1

   Bring a large pot of water to a boil. Salt the water generously. Add the potato pieces and simmer until completely tender when pierced with a knife, about 10 to 12 minutes.

2. 2

   Using a slotted spoon, transfer the cooked potato to a bowl, reserving the cooking water in the pot. Mash the potato until smooth; a few small lumps are acceptable. Keep the potato warm.

3. 3

   Return the reserved potato water to a vigorous boil. Add the pasta and cook according to the package directions until just shy of al dente. Reserve about 1½ cups of the starchy pasta water, then drain the pasta.

4. 4

   While the pasta cooks, heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the artichoke hearts and cook, turning occasionally, until lightly browned and heated through, about 4 minutes.

5. 5

   Add the cherry tomatoes and cook until they begin to soften and release some juice, about 2 to 3 minutes. Add the garlic and cook until fragrant, about 30 seconds; do not let it brown.

6. 6

   Stir the mashed potato into the skillet along with about 1 cup of the reserved pasta water. Simmer gently, stirring, until the potato loosens into a smooth, creamy sauce. Add more pasta water a little at a time if needed.

7. 7

   Add the drained pasta to the skillet. Toss continuously over medium-low heat until the sauce clings to the pasta and the noodles are al dente, about 1 to 2 minutes.

8. 8

   Remove the skillet from the heat. Add the remaining 1 tablespoon olive oil, parsley, basil, and lemon juice. Toss to combine, then season with salt and freshly ground black pepper.

9. 9

   Serve immediately, spooning the artichokes and tomatoes over each portion. Add a final drizzle of olive oil if desired.

Notes

The source page was membership-gated and did not expose the ingredient list or method in the supplied text. The recipe above is a low-confidence reconstruction from the visible description and tip; quantities, pasta shape, herbs, lemon, and detailed steps should be verified against the author's full recipe. Use plain jarred artichoke hearts, not grilled or marinated varieties, because their smoky or seasoned flavors can muddy the dish.

Nutrition per serving

• main
• pasta
• Italian
• Venetian
• dairy-free
• vegetarian
• one-pan sauce
• weeknight dinner