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 🙂

Artichoke & Two Tomato Spaghetti

Ingredients:

• 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

Directions:

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.

~Sarah