Artichoke & Peppadew Pasta

  • Yield : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Marinated artichokes and caramelized shallots provide the base flavors, while peppadew peppers add a piquant punch.


Step 1

1. Bring salted water to a boil in steam-jacketed kettle or large stockpot on stove top. Add pasta; cook 1 min. less than directed on package. Reserve 6 cups pasta cooking water; drain.

Step 2

2. Drain and quarter peppers; reserve 1/2 cup of brine. Quarter half of the artichokes. Process remaining artichokes in food processor until smooth.

Step 3

3. Heat oil in large rondeaux on medium heat. Add shallots and garlic; sweat 2-3 min. or until translucent. Add quartered peppers and artichokes; cook 1-2 min. until heated through. Stir in reserved pasta water and brine, pepper, pureed artichokes and vermouth; bring to a boil.

Step 4

4. Add pasta, butter and herbs; toss with sauce until combined. Adjust seasoning to taste.

Step 5

5. Top with cheese and a drizzle of olive oil before serving.

Step 6

Chef Notes: Oil-packed artichokes are preferred as they create the base flavors of the sauce. When substituting brined artichokes, rinse and drain well before puree step.


  • 3 lbs Barilla Veggie Penne
  • 1/2 cup olive oil
  • 4 large shallots, thinly sliced
  • 18 cloves garlic, thinly sliced
  • 56 ounces pickled peppadew peppers
  • 4 cups drained oil-packed marinated artichokes, divided
  • 1 tbsp cracked black pepper
  • 2 cups dry vermouth
  • 8 ounces butter, cut into small pieces
  • 1/2 cup coarsely chopped Italian parsley
  • 1/2 cup loosely packed small basil leaves
  • Grated Parmigiano-Reggiano cheese
  • Extra virgin olive oil
Recipe Type: ,
Chef Recommended Cuts
  • Veggie Penne
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  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container 24

Amount Per Serving
Calories 391
Calories from Fat 144
% Daily Value*
Total Fat 16g
Saturated Fat 6g
Trans Fat 0g
Cholesterol 21mg
Sodium 97mg
Total Carbohydrate 50g
Dietary Fiber 5g
Sugars 6g
Protein 9g

Vitamin A 79%
Vitamin C 157%
Calcium 5%
Iron 14%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.