Blistered Tomato and Artichoke Pasta Recipe | PBS Food

Blistered Tomato and Artichoke Pasta

During Summer, dishes should be easy to throw together. Blistered tomato and artichoke pasta has the mouth-watering flavors of warmer months. (Recipe Credit: Adrianna Adarme of Fresh Tastes)


Yield: 4

Theme: ,


  • 2 tablespoons olive oil
  • 2 pints of cherry tomatoes 
  • 1/3 cup finely chopped artichoke hearts
  • 3 cloves of garlic 
  • Salt 
  • 1/4 teaspoon crushed red pepper 
  • 1 pound pasta of choice 
  • 1 ounce of feta cheese, crumbled, as garnish


  1. To a large saute pan, set over medium-high heat, add the olive oil. When the oil is warm, add the cherry tomatoes and cook until seared and blistered, about 2 to 3 minutes. Bring the heat down to a low heat and continue cooking until they become softened, about 2 minutes. Then add the artichokes, garlic, a few pinches of salt and crushed red pepper; and cook for an additional 5 to 7 minutes. 
  2. Meanwhile, bring a pot of salted water to a boil. Cook the pasta to al dente or according to your the package’s instructions. 
  3. Scoop out about 1/2 cups of pasta water and add it to the pan with the tomatoes. Bring a simmer to reduce for about 2 minutes. Next, add the cooked pasta to the pan and toss until the pasta is coated in the sauce. 
  4. Divide amongst bowls or plates and top with crumbled feta as garnish. Serve immediately. 
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