The trick to artichoke hearts and spaghetti is three fold.
- you need brass extruded spaghetti. Not Teflon. If you hunt around you can find it for $3 instead of $8 a pound.
- you want grilled artichoke hearts. These cost more. But no other will due.
- this isn’t a marinara. You gotta do the whole toss in the pan with some of the pasta water to finish cooking it.
Bonus: red pepper flakes. If you don’t add them you messed up
Butter, spaghetti, red pepper flakes, artichoke hearts, parmesan, pasta water. That’s it. That’s the whole thing. Well, that’s the whole thing if you properly salt your pasta water.
Make sure to add the parm both to the pan stage and a little for garnish.
It’s got flavor. It’s got texture.
If it’s in the budget add some lemon juice and Italian parsley.
Cost per person: $3.82
High quality dry will work just fine. I thought about making pasta for this but decided against it. If you do make pasta I definitely would recommend a big pasta instead of a long one.
My plan tonight is to hand cut some fat tagliatelle and serve this with chicken thighs and a nice spring salad