Short Pasta with Tomato, Artichoke & Basil Sauce

Campanelle (little bells) with Summer Vegetables

Campanelle (little bells) with Summer Vegetables

By Cat, March 2013 (Photo, right, from Wikimedia Commons)

See also: 1. Pasta Menu2Pasta (About)3Mediterranean Menu4, Nuts (About)

This calls for “short pasta” such as campanelle (“little bells” ) that are shaped like small cones with ruffled edges, or small sells (see National Pasta Assoc. (1) for photos). Bot the little bells or shells hold the sauce well. Orzo, or spaghetti that has been broken into short pieces could also be used, but won’t hold the sauce in the same way as bells or shells.

Short Pasta with Tomato, Artichoke & Basil Sauce

This recipe is adapted from our local Daily Inter Lake newspaper; I didn’t record the original source nor that date it appeared. The original serves 4, but I’ve cut it down to 2 servings.

If you want more protein, brine 4 – 8 oz chicken breast meat for 30 minutes, then rinse and pat dry. Cut it into bite-size pieces. Saute in olive oil before adding the garlic.

Ingredients & Equipment:

  • ½ Tbsp unrefined sea salt
  • 4 – 6 oz short pasta (campanile or small shells are preferred)
  • 1 Tbsp olive oil
  • 2-3 cloves garlic
  • ½ pint cherry or grape tomatoes (whole)
  • ¼ jar (3 oz) marinated artichoke hearts, with liquid (or you could marinate your own)
  • 4 oz fresh mozzarella, cut into pieces
  • ¼ cup shredded fresh basil
  • ¼ tsp unrefined sea salt
  • ⅛ tsp freshly ground black pepper
  • Equipment:
  • 3 quart saucepan or stockpot
  • cast iron skillet


  1. Pasta: Fill saucepan with cold filtered water; bring to a boil and add salt. When dissolved, add pasta and cook according to instructions on package. Drain, reserving 1 cup of cooking liquid.
  2. Prep: Mince garlic. Was cherry or grape tomatoes; if they are large, cut in half.
  3. Drain artichokes, reserving the liquid.
  4. Cut fresh mozzarella into small bite-size pieces.
  5. Shred basil leaves, or tear/cut into thin strips, and add to mozzarella pieces.
  6. Sauce: Heat olive oil in skillet over medium heat. Add garlic and saute 1 minute, stirring so garlic doesn’t brown.
  7. Add tomatoes and saute 5 minutes, until they begin to burst.
  8. Add artichokes and ¼ cup of their liquid; cook 5 minutes.
  9. Assemble: Place cooked pasta in serving bowl. Toss with sauce, adding reserved cooking liquid as needed if too dry.
  10. Add fresh mozzarella pieces with the torn basil. Adjust seasonings with salt and pepper.


  1. National Pasta Assoc (
  2. Daily Inter Lake newspaper

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