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Rigatoni with Tomato-Artichoke Sauce

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Rigatoni with Tomato-Artichoke Sauce

Rigatoni with Tomato-Artichoke Sauce

Jessica Braider
This basic recipe for a flavorful tomato sauce is a great recipe to play with based on your taste or refrigerator’s contents. Try adding chopped mushrooms, zucchini, walnuts, or whatever ingredients you have on hand.
Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Italian, Mediterranean
Servings 8 s


  • 16 oz. rigatoni noodles (use wheat/gluten-free if needed)
  • 2 Tbsp. extra virgin olive oil
  • 1 yellow onion chopped
  • 4-6 cloves garlic minced, abouyt 2 tsp.
  • 6 oz. quartered and marinated artichoke hearts with their liquid
  • 28 oz. diced tomatoes drained, or 7 – 8 fresh tomatoes, diced
  • 1/2 cup fresh basil leaves chopped, or 2 tsp. dried
  • 10 – 12 pitted Greek or Spanish olives chopped (optional)
  • 1/3 cup red wine or use tomato juice or sauce mixed with 1 tsp. balsamic vinegar
  • 1/2 cup grated Parmesan cheese for serving, or to taste (optional)


  • Cook the rigatoni in salted water according to the package directions and drain it.
  • Meanwhile, in a large heavy skillet, heat the oil over medium-high heat. Add the onions and garlic and sauté them until the onions start to brown, 5 – 7 minutes.
  • Add the artichokes, tomatoes, basil, olives (optional) and wine. Simmer the sauce gently for at least 15 minutes, and up to 45 minutes, stirring it occasionally.
  • Toss the cooked noodles with the sauce, and serve it immediately, refrigerate it for up to 3 days, or freeze it for up to 3 months. Top it with the grated cheese at the table.

Slow Cooker Directions

  • Place all ingredients except the rigatoni and cheese in the slow cooker and cook on low for 8 – 10 hours or on high for 3 – 5 hours. The uncooked rigatoni may be added to the sauce during the last 30 minutes of cook time, or cooked separately if preferred. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Cook the pasta and store tossed with a little oil to prevent sticking, chop the onion, peel the garlic, quarter the artichoke hearts if necessary, dice the tomatoes if using fresh, chop the olives if using, grate the cheese if necessary and refrigerate, or fully prepare and refrigerate or freeze the dish.
Scramble Flavor Booster: Serve the rigatoni with crushed red pepper flakes.
Tip: Olives are, for the most part, very waistline friendly.  They have heart-healthy monounsaturated fat, iron and fiber.  Just be careful not to pop too many of these in one sitting, because they are high in sodium.
Video: Watch Jessica make it on Facebook Live!
Nutritional Information Per Serving (% based upon daily values): Calories 410, Total Fat: 7g, 11%; Saturated Fat: 1g, 4%; Cholesterol: 0mg, 0%; Sodium: 250mg, 10%; Total Carbohydrate: 76g, 25%; Dietary Fiber: 9g, 36%; Sugar: 24g; Protein: 13g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dairy-Free, Dinner, Fall, Freezer-Friendly, Gluten-Free, Kid-Friendly, Kosher, Main Dish, Make-Ahead, Nut-Free, Slow Cooker, Spring, Summer, Vegan, Vegetarian, Winter
Tried this recipe?Let us know how it was!
Recipe Rating

Healthier Versions of Pasta (including one made out of edamame!)

Tuesday 8th of September 2020

[…] versions of pasta? Like most kids, our children have always enjoyed pasta.  Whether it was Rigatoni with Tomato and Artichoke Sauce, Spaghetti with Creamy Avocado Pesto, or Fettuccine with Shredded Carrots and Zucchini, they were […]

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