cooking · Dinner

Artichoke & Two Tomato Spaghetti

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 šŸ™‚

Artichoke & Two Tomato Spaghetti


  • 1 pound spaghetti
  • Ā¼ cup finely grated Parmesan cheese, plus more for topping
  • Ā¼ cup olive oil
  • 1 large sweet onion, finely chopped
  • 10 ounces grape tomatoes,Ā rinsedĀ and drained
  • 2 cloves garlic, minced
  • 28 ounce can unsalted tomatoes with basil
  • 14 ounce canĀ artichokeĀ hearts, finely chopped
  • 2 Tbsp balsamic vinegar
  • 1 tsp granulated sugar
  • Ā¼ tsp fine sea salt
  • Ā¼ tsp ground black pepper



Bring a large pot of lightly salted water to boil, addĀ spaghettiĀ and cook for time on package. ReserveĀ Ā¼ 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, sautĆ© for 5 minutes. Stir inĀ grapeĀ tomatoes, sautĆ© for 5 minutes, pressing gently to pop. Stir in garlic, cook for a minute.

Add tomatoes,Ā 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.


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