Pantry Pasta with Artichokes, Sun-Dried Tomatoes, and Prosciutto

Print Recipe

5 from 1 vote

Pantry Pasta with Artichokes, Sun-Dried Tomatoes, and Prosciutto

An easy and highly customizable pasta recipe using mostly pantry ingredients!

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: American, Italian

Keyword: Artichokes, Pasta, Prosciutto

Servings:

Author: Carolyn Stilwell

Equipment

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 Unsalted Butter
1/2 cup Parmesan Cheese freshly grated; additional to serve
Microgreens, Arugula, Spinach, Fresh Herbs optional; see note

US Customary - Metric

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