Fresh Tomato and Artichoke Spaghetti
Fresh Tomato and Artichoke Spaghetti
Ingredients
- 3/4 lb (375 g) spaghettini
- 2 yellow bell peppers, seeded and diced
- 1/4 cup (60 ml) pine nuts
- 1/4 cup (60 ml) olive oil
- 4 cups (1 litre) cherry tomatoes, halved
- 2 jars 170 ml artichokes, drained and quartered
- 3 cloves garlic, finely chopped
- Parmigiano-Reggiano cheese
- Fresh parsley, for garnish
- Salt and pepper
Instructions
- In a large pot of salted boiling water, cook the pasta until al dente. Drain and lightly oil the pasta. Set aside.
- Meanwhile, in a large skillet, brown the bell peppers and pine nuts in the oil. Season with salt and pepper. Add the tomatoes, artichokes, and garlic and cook for 2 to 3 minutes, just to warm them through. Add the pasta and toss to coat. Adjust the seasoning.
- Serve in shallow bowls. If desired, sprinkle with Parmesan cheese and fresh parsley.
Fresh Tomato and Artichoke Spaghetti