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Corkscrew pasta with homemade artichoke sauce in white bowl with salad and breadbasket in background

Easy Homemade Pasta Sauce with Artichoke Hearts

Course: Main Course, meal prep, Sauce
Cuisine: American, Italian
Keyword: homemade marinara, homemade pasta sauce
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 275kcal
Author: Cindy Rainey
This homemade pasta sauce with artichokes is so rich and delicious! It's easy to make too because it uses mostly canned goods with some fresh basil to make it authentic and fresh tasting!
Print Recipe


  • 1 cup shallots - diced (about 2) Can sub in onion of choice
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasonings
  • 10 basil leaves chopped - plus more for garnish
  • 7.5 ounces artichoke hearts - chopped jarred/marinated and drained
  • 2 Tablespoons olive oil
  • 1/2 teaspoon salt
  • 29 ounces fire roasted tomatoes canned
  • 15 ounces tomato sauce canned
  • 2 Tablespoons tomato paste
  • 1 Tablespoon soy sauce
  • 2.25 ounces sliced black olives canned, drained
  • 1 Tablespoon capers drained
  • 3/4 teaspoon sugar
  • vegan parmesan optional - see notes


  • Slice/dice shallots or onion of choice. Mince garlic or use jarred chopped garlic. Set aside.
  • Chop drained artichoke hearts and basil. Set aside.
  • Line pan with oil and saute shallots/onions for 3-5 minutes or until tender. Add garlic and Italian seasonings and continue to saute for one minute more or until fragrant.
  • Add the chopped basil, artichoke hearts, fire-roasted tomatoes, tomato sauce, tomato paste, soy sauce, black olives, capers, and sugar. Bring to a gentle boil
  • Reduce heat to simmer. Continue simmering and stirring occasionally for 30 minutes to allow the flavors to meld and the sauce to reduce some.
  • Top your choice of pasta with sauce. Top with vegan parmesan if desired.. See notes for a link to my cashew parmesan.


For a delicious optional topping, make my vegan parmesan cheese with cashews. It's so good!
Use your choice of pasta. For four servings you will need about 8 ounces dry pasta. The nutritional information does not include the pasta, only the sauce. 
Make this sauce oil-free by omitting the olive oil and cooking with about a half cup - one cup veggie broth. Watch the pan carefully with the shallots are sautéing in veggie broth so that it doesn't get dry and burn. Add more vegetable broth if necessary. 


Calories: 275kcal | Carbohydrates: 32g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Sodium: 1992mg | Potassium: 640mg | Fiber: 7g | Sugar: 16g | Vitamin A: 2051IU | Vitamin C: 29mg | Calcium: 130mg | Iron: 4mg