Artichoke, Sun-Dried Tomato & Fusilli

Name: Artichoke, Sun-Dried Tomato & Fusilli
Total time: 28 min
Yield: 1 servings
Ingredients: 1 1/2 sea salt; 450 sun-dried tomatoes packed in oil; 120 lemon; 1 pitted black olives; 410 basil

Recipe card by PrincapessaEditorial by recipesvibrant · Updated October 13, 2026

European Vegan Low Cholesterol Healthy < 30 Mins

Total time

28 min

Servings

Calories

222.6

Ingredients

Makes 1 serving

1 1/2 sea salt
450 sun-dried tomatoes packed in oil
120 lemon
1 pitted black olives
410 basil

Method

Combine 3 ltrs or water in a large pot and add the salt. Bring the water to the boil and add pasta (cook according to the pack).
When the pasta is done drain without rinsing, and transfer to a large bowl (or back into the pot).
Drain the sun-dried tomato saving 2 Tbs or the oil.
Add the oil to the pasta and put aside to cool.
Juice the lemon into a small jug. as you did with the tomatoes drain and reserve 2 Tbs of the marinade.
Add to the lemon mixture and put to one side.
Once the pasta is cool toss in the lemon mixture and cut the artichoke hearts in half.
Add to the pasta with the sun-dried tomatoes, oilves and basil.
Enjoy or refrigerate.

Cook's notes

Use high-quality sun-dried tomatoes packed in olive oil for a deeper, more concentrated flavor.
Reserve a splash of the starchy pasta water to emulsify the sauce, creating a glossy coating on the fusilli.
Toast your pine nuts or walnuts for a minute in a dry pan before topping to enhance their nuttiness.

Easy swaps

Gluten-free: Swap the standard fusilli for a chickpea or lentil-based pasta to add extra protein.
Greens: Add a handful of fresh baby spinach or arugula at the end of the cooking process for extra nutrients.
Protein boost: Stir in a tablespoon of nutritional yeast or hemp seeds for a cheesy, savory finish.