Spaghetti with sundried tomato and artichoke

  • Author: Stacey Roberts | Veggie Mama
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Simmering
  • Cuisine: Australian


An easy dinner that makes the most of your pantry staples.



  • 1 box wholemeal spaghetti
  • 1 tablespoon butter
  • 1 Medium jar (or can) artichokes
  • 1 Small jar marinated capsicum/pepper strips
  • 1 Small jar sundried tomatoes in oil
  • 1/2 cup chopped green pimiento-stuffed olives
  • 1/2 cup white wine
  • 1/2 cup vegetable stock
  • 1/2 cup pouring cream
  • 1 pinch each salt and pep


  1. Cook spaghetti according to packet directions. While that is boiling, throw the butter in a frying pan over medium heat.
  2. Add sundried tomatoes, pepper strips, artichokes, and peppers and let sizzle a minute or two.
  3. Add white wine and cook for a few minutes until reduced and looks syrupy around the veggies.
  4. Add stock and do the same – cook down just a little.
  5. Add cream and let simmer a minute or two. Taste for seasoning – you may need more salt even though the ingredients are fairly salty.
  6. Add cooked spaghetti to heated sauce and stir to combine. Serve with plenty of black pepper.

Keywords: antipasto pasta, sundried tomato spaghetti,