Taking a break from all my garden postings of late…lets talk carb-fixes & a quick dinner! Like last night where my afternoon slipped by and suddenly it was nearly 6 pm and I had 3 hungry kids staring me down. We ate and I went back to work outside. It has compelled to get these projects done! Although at times it feels like all I do is move dirt and rocks from one pile to another pile and then back again….but I have this image in my mind – and I want to get there 🙂
Artichoke & Two Tomato Spaghetti
- 1 pound spaghetti
- ¼ cup finely grated Parmesan cheese, plus more for topping
- ¼ cup olive oil
- 1 large sweet onion, finely chopped
- 10 ounces grape tomatoes, rinsed and drained
- 2 cloves garlic, minced
- 28 ounce can unsalted tomatoes with basil
- 14 ounce can artichoke hearts, finely chopped
- 2 Tbsp balsamic vinegar
- 1 tsp granulated sugar
- ¼ tsp fine sea salt
- ¼ tsp ground black pepper
Bring a large pot of lightly salted water to boil, add spaghetti and cook for time on package. Reserve ¼ cup of cooking water, drain pasta. Return pasta to cooking pot, toss with Parmesan cheese and water.
Meanwhile, heat a large skillet over medium. Add oil and onion, sauté for 5 minutes. Stir in grape tomatoes, sauté for 5 minutes, pressing gently to pop. Stir in garlic, cook for a minute.
Add tomatoes, artichokes, vinegar, sugar, salt and pepper. Bring to a simmer, lower heat to medium-low and simmer gently. Break up tomatoes with a potato masher. Taste for seasoning.
Toss hot pasta with sauce, serve with more cheese if desired.
Serves 4 to 6.