Tomato & Artichoke Spaghetti
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Tomato & Artichoke Spaghetti
Recipe by Brent Draper
Serves: 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients
1 packet of San Remo spaghetti
Fresh parsley, to garnish
1 packet Perino tomatoes, halved
1 jar artichoke hearts (280g), drained
½ cup Parmigiano Reggiano, grated
1 lemon, zest and juice
3 garlic cloves
Coles salt and pepper
Extra virgin olive oil
Method
Bring a pot of water to the boil and cook the spaghetti according to packet instructions.
Meanwhile, place the artichoke hearts, Parmigiano Reggiano, lemon zest, garlic, lemon juice, extra virgin olive oil, salt and pepper into a food processor. Blitz until creamy.
In a medium pan, lightly cook the halved Perino tomatoes until warmed through, then set aside. In the same pan, add the artichoke paste and stir over low heat.
Once the spaghetti is cooked, drain and add it to the pan with the artichoke paste. Toss together, adding reserved pasta water as needed to achieve the desired consistency. Add the tomatoes back into the pan and mix well.
Season with salt and pepper, drizzle with extra virgin olive oil, and finish with an extra grating of Parmigiano Reggiano. Garnish with fresh parsley and serve.
