Are you ready to transform your ordinary pasta night into a culinary adventure that will transport your taste buds straight to the sun-drenched coastlines of Italy? This mouthwatering Spaghetti with Artichoke Hearts and Tomatoes is not just a meal—it's a sensory experience that combines simplicity with gourmet elegance. In just 30 minutes, you'll create a restaurant-quality dish that's so delicious, your family and friends will be begging for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz spaghetti
- 1 can artichoke hearts, drained and chopped
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat.
- Add the spaghetti to the boiling water and cook according to package instructions, typically 8-10 minutes, until the pasta is al dente. Reserve 1/2 cup of pasta water before draining.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to brown the garlic.
- Add halved cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften and release their juices.
- Drain the artichoke hearts and chop them into bite-sized pieces. Add the chopped artichoke hearts to the skillet with the tomatoes.
- Once the pasta is drained, add it directly to the skillet with the tomatoes and artichoke hearts. Toss everything together, adding reserved pasta water as needed to create a light sauce.
- Season with salt and freshly ground black pepper to taste. Gently mix to ensure the pasta is evenly coated.
- Remove from heat and transfer to serving plates. Garnish with fresh torn basil leaves.
- Serve immediately, optionally with additional grated Parmesan cheese on the side.
Tips
- Salt is your secret weapon: Always salt your pasta water generously—it should taste like the sea. This is your only chance to season the pasta from the inside out.
- Al dente is key: Cook your spaghetti just until it has a slight bite. Overcooked pasta turns mushy and ruins the entire dish's texture.
- Reserve pasta water: The starchy water helps create a silky sauce and helps ingredients cling to the pasta. Don't drain it all away!
- Fresh ingredients matter: Use high-quality olive oil and fresh basil for maximum flavor impact. If possible, choose ripe, sweet cherry tomatoes.
- Quick tossing technique: When combining pasta with sauce, work quickly and gently to coat each strand evenly without breaking the pasta.
Nutrition Facts
Calories: 450kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 2g
Cholesterol: 0mg
