Quick Springtime Pasta


Perfect for an impromptu al fresco meal out on the deck, or after a long day at work – it’s made with common pantry items too (okay, maybe you won’t find the artichoke hearts in every pantry)

Quick Springtime Pasta

Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4
Author: The Cook
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Ingredients

  • 1 tablespoon olive oil
  • 1 clove garlic, crushed
  • 400 g can tomatoes
  • handful basil leaves, chopped
  • 400 g spaghetti
  • 290 g jar artichoke hearts, cut into bite size pieces
  • handful freshly grated parmesan
  • handful Italian (flat-leaf) parsley, chopped

Recipe Instructions

  • Heat the olive oil in a large saucepan. Tip in the garlic and cook for 1 minute until lightly coloured.
  • Pour in the chopped tomatoes, then stir in the basil. Bring to the boil, then turn down the heat and leave to gently simmer for 10 minutes.
  • Meanwhile, boil the spaghetti according to pack instructions.
  • Drain the spaghetti, reserving a little of the cooking water separately, then return to the pan.
  • Add the artichokes to the tomato sauce until heated through, then pour it over the spaghetti.
  • Stir in a little parmesan, most of the chopped parsley and a splash of the cooking water if the sauce looks dry.
  • Serve immediately with the remaining parmesan and parsley sprinkled over.


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