Pantry Pasta with Artichokes, Sun-Dried Tomatoes, and Prosciutto
Updated Jul 14, 2025, Published on Jun 23, 2023
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If you follow my recipes, you probably know that one of my favorite things to do is take an inventory of random ingredients in my pantry and fridge and invent something creative yet simple and delicious. This Pantry Pasta with Artichokes recipe came about by doing exactly that.
If you check out my post about my favorite pantry staples to keep on hand, it makes it really easy to cook up creative and flavorful dishes on a whim!
Pantry Pasta with Artichokes, Sun-Dried Tomatoes, and Prosciutto Ingredients
- 3 strips Prosciutto
- 1 tbsp Olive Oil
- 1/2 Yellow Onion
- 1/2 tsp Umami Seasoning - this is from Trader Joe's. I have seen versions at other grocery stores or versions online to make your own!
- 1/2 tsp Paprika
- 1/4 tsp Dried Sage
- 1/4 tsp Dried Basil
- Salt & Pepper to taste
- 1/4 tsp Red Pepper Flakes
- 3 cloves Garlic minced
- 1/4 cup Sun-Dried Tomatoes - roughly chopped
- 1/3 cup Marinated Artichokes - roughly chopped; I used artichokes from a glass jar
- 1 tbsp Capers
- 1/2 Lemon
- 1/2 cup Chicken Broth
- 8 oz Rigatoni - reserve pasta water!
- 1 tbsp Butter
- 1/2 cup Parmesan Cheese freshly grated
- Microgreens, Arugula, Spinach, Fresh Herbs - See note after recipe!
Recipe Instructions
- Begin by heating a pan over medium heat and adding the strips of prosciutto. Cook for a few minutes on each side until crispy. Be sure to keep a close eye on it to prevent burning. Once done, set aside on a plate.
- In the same pan, heat the olive oil over medium heat. Add the onion, umami seasoning, paprika, dried sage, dried basil, salt, and pepper. Cook for a few minutes, stirring often to infuse the flavors.
- Stir in the red pepper flakes and minced garlic. Cook for an additional 2 minutes to release their aromas.
- Add the sun-dried tomatoes, capers, and artichokes to the pan. Squeeze the juice of half a lemon over the ingredients and stir to combine. Pour in the chicken broth and allow it to simmer for 3 minutes.
- Meanwhile, cook the pasta according to the package instructions. Remember to reserve about 1 cup of pasta water before draining. Once the pasta is al dente, transfer it to the pan with the other ingredients.
- To bring it all together, stir in the butter and freshly grated parmesan cheese. Add splashes of pasta water as needed to create a creamy and well-combined sauce.
- Divide the pasta among bowls, and crumble the crispy prosciutto into pieces. Scatter the prosciutto evenly over the bowls of pasta for an added crunch. Serve with additional lemon juice, lemon zest, and freshly grated parmesan cheese on top. For a refreshing twist, you can also add microgreens, spinach, arugula, or fresh herbs such as basil.
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With its simple yet flavorful combination of pantry ingredients, this Pantry Pasta with Artichokes, Sun-Dried Tomatoes, and Prosciutto is a winner! Salty prosciutto, tangy artichokes, and zesty sun-dried tomatoes creates such a delicious combination.
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Pantry Pasta with Artichokes, Sun-Dried Tomatoes, and Prosciutto
An easy and highly customizable pasta recipe using mostly pantry ingredients!
Ingredients
- 3 strips Prosciutto
- 1 tablespoon Extra Virgin Olive Oil
- 1/2 Yellow Onion
- 1/2 teaspoon Umami Seasoning
- 1/2 teaspoon Paprika
- 1/4 teaspoon Dried Sage
- 1/4 teaspoon Dried Basil
- Kosher Salt & Black Pepper, to taste
- 1/4 teaspoon Red Pepper Flakes, adjust to taste
- 3 cloves Garlic, minced
- 1/4 cup Sun-Dried Tomatoes, roughly chopped
- 1/3 cup Marinated Artichokes , roughly chopped; I used artichokes from a glass jar
- 1 tablespoon Capers
- 1/2 Lemon, divided; zest and juice; additional to serve
- 1/2 cup Chicken Broth
- 8 oz Rigatoni, or pasta shape of choice; reserve 1 cup pasta water
- 1 tablespoon Butter
- 1/2 cup Parmesan Cheese, freshly grated; additional to serve
- Microgreens, Arugula, Spinach, Fresh Herbs, optional; see note
Instructions
- Heat a pan over medium heat and add the strips of prosciutto. Cook for a few minutes then flip. Cook for a few minutes or until crispy on both sides. Keep a close eye on the prosciutto so it doesn't burn. Set aside to a plate.
- In the same pan, heat the olive oil over medium heat. Add the onion and mix in the umami seasoning, paprika, dried sage, dried basil, and salt & pepper. Cook for a few minutes, stirring often.
- Add the red pepper flakes and minced garlic. Stir to combine and cook for another 2 minutes.
- Mix in the sun-dried tomatoes, capers, and artichokes. Squeeze the juice of about 1/2 a lemon on top and stir to combine. Pour in the chicken broth and simmer for 3 minutes.
- Meanwhile, cook the pasta according to package instructions. Make sure to reserve about 1 cup of pasta water. Once the pasta is al dente, transfer to the pan with the other ingredients.
- Finally stir in the butter, freshly grated parmesan cheese, and add splashes of pasta water as needed to combine everything together well.
- Divide the pasta among bowls. Crumble the crispy prosciutto into pieces and scatter evenly over the bowls of pasta. Serve with additional lemon juice, lemon zest, and freshly grated parmesan cheese. Optionally add microgreens, spinach, arugula, or fresh herbs. See note.
Video
@carolbeecooks Pantry Pasta with Artichokes, Sun-Dried Tomatoes, and Prosciutto 🍋 #pantrypasta #prosciutto #pasta #easyrecipe
♬ Feel No Ways - Drake
Notes
Note: I tossed some Arugula microgreens with olive oil, lemon juice, and flakey salt and served on top of the pasta. You could do the same thing with arugula, spinach, other types of microgreens, or fresh herbs such as basil.
Nutrition
Calories: 532kcal, Carbohydrates: 70g, Protein: 19g, Fat: 20g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 30mg, Sodium: 564mg, Potassium: 642mg, Fiber: 5g, Sugar: 7g, Vitamin A: 789IU, Vitamin C: 20mg, Calcium: 200mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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