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Vegetarian Speghetti with Artichokes
4 - 6 people
00h 10
00h 15
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Ingredients and Method
Ingredients
- 12 oz (340g) spaghetti
- Salt for pasta water
- 2 tablespoons extra virgin olive oil
- 3–4 garlic cloves, thinly sliced
- 1/2 teaspoon chili flakes (optional)
- 1 can (14 oz) cherry tomatoes or diced San Marzano tomatoes
- 1/2 cup marinated artichoke hearts, drained and quartered
- 2 tablespoons capers, drained
- 1/4 cup white wine or pasta water
- Salt and freshly cracked pepper to taste
- Zest of 1 lemon
- 2 tablespoons chopped fresh parsley or basil
- Grated Parmigiano-Reggiano or Pecorino (or vegan alternative)
- Toasted breadcrumbs or crushed almonds
Method
- Bring a large pot of salted water to a boil.
- Cook spaghetti until al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
- In a stainless steel skillet, heat olive oil over medium heat.
- Add garlic and chili flakes; sauté until fragrant but not browned, about 1–2 minutes.
- Stir in tomatoes and simmer for 5–7 minutes, breaking them up slightly with a spoon.
- Add artichokes, capers, and wine or reserved pasta water. Simmer another 2–3 minutes.
- Season with salt, pepper, and lemon zest.
- Add drained spaghetti to the skillet and toss to coat in the sauce.
- Cook together for 1–2 minutes, adding more pasta water if needed for consistency.
- Stir in chopped herbs.
- Plate pasta and top with cheese or breadcrumbs if using.
- Drizzle with a little more olive oil and garnish with extra lemon zest or herbs for brightness.
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