Fusilli with Artichokes, Capers and Sun-Dried Tomatoes

This dish features the inviting flavors of Italy.

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This dish features the inviting flavors of Italy.



  • 1 lb. fusilli pasta
  • 3 Tbs. olive oil
  • 3 small red onions, thinly sliced
  • 1 15-oz. can artichokes, rinsed well, drained and sliced
  • 6 cloves garlic, minced
  • 1 Tbs. lemon juice
  • 3/4 cup white wine
  • 12 sun-dried tomatoes, rehydrated and sliced
  • 3 Tbs. rinsed capers
  • 2 Tbs. chopped fresh thyme
  • 6 Tbs. chopped fresh basil


Cook pasta according to package directions. Meanwhile, heat 2 Tbs. oil in large skillet over medium-high heat. Add onion, salt and pepper; sauté 2 minutes. Add artichokes, garlic and lemon juice; cook 5 minutes more. Add wine; cook until pan is almost dry, 5 to 7 minutes.

Scoop out 1/4 cup pasta water; add to skillet along with sun-dried tomatoes, capers, remaining 1 Tbs. oil, thyme and basil. Cook until tomatoes are warmed through, about 3 minutes. Drain pasta, add to skillet and toss. Serve.

Nutrition Information

  • Calories 565
  • Carbohydrate Content 94 g
  • Cholesterol Content 0 mg
  • Fat Content 12 g
  • Fiber Content 10 g
  • Protein Content 17 g
  • Saturated Fat Content 2 g
  • Sodium Content 793 mg
  • Sugar Content 0 g