Tomato and Artichoke Spaghetti

This is a wickedly simple recipe, lots of tomatoes and a barrel-full of garlic (so it’s good for the heart thanks to the barrel-full of garlic that’s in it) and some artichoke hearts.

Ingredients for 4
Cherry tomatoes – 500g/17oz
Garlic – 8 decent sized cloves
Balsamic vinegar – drizzle
Brown sugar – a teaspoon
Spaghetti – 350-400g/12-14oz
Artichoke hearts – 480g/17oz
Salt and pepper – to taste
Parmesan cheese – 50g/1.8oz

Preheat the oven to 170oC/325oF/GM3. Chop up the cherry tomatoes into quarters, roughly chop the garlic and put them on a baking tray. Drizzle a good glug of good quality olive oil over the top, the same of the balsamic and then sprinkle over a good pinch of brown sugar. Roast these for 30 minutes.

Chop up the artichoke hearts and remember to keep the oily/herby contents of the jar. Cook the spaghetti according to the instruction. Drain and place in a bowl. Mix in the oven-roasted tomatoes and garlic and then the artichokes and the contents of the artichoke jars. Mix through well, season with salt and pepper and serve with a healthy dose of parmesan cheese.


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3 Responses to Tomato and Artichoke Spaghetti

  1. Absolutely addicted to fresh Italian food. We grew San Marzano tomatoes, s couple of plants of SunGold cherry tomatoes, pimiento, Mexibells, dark purple, bright yellow peppers,a purple variety & green variety of tomatillas, a huge heirloom called “Brandywine” and “Amish Pink” tomatoes, all of which produced bumper crops. We also grew arugula, radicchio, and spinach for greens. And to top it all off, we have perennial Greek oregano, “BBQ skewer” rosemary, silver thyme, Mexican, pineapple, tri-color, and plain sage; and I don’t know how many types of basil from a huge leaf variety, Genovese, Greek columnar, thai, purple ruffles, & a couple of other varieties so we’re afloat in various pesto combos which I froze in servings for two. Just grab it outta the freezer, thaw, make a pasta of your choice and voila….dinner. I also am growing saffron croci or is it crocuses which come up now and will bloom soon so I’ll have plenty of saffron to use and share. Also have made a new elevated bed and have plans to grow a couple of hardneck and softneck garlics, little fingerling potatoes, and a couple rows of Fava beans. We live in central VA so I don’t think olive trees will grow outside here and unfortunately, no Meyer lemons either. But also have “Dinosaur” kale which is a dark green, narrow-leaved, delicious kale that only improves after it gets hit w/ the first frost. And I found a species of ginger that will grow here and when it blooms in mid-spring, the white flowers look like delicate little butterflies and smell like you’re baking some type of cookies w/ cinnamon, nutmeg, allspice, and of course, ginger! Once it’s been in the ground a couple years, you can divide it, plant more and bring some in to use fresh. Of course you can dry it then grind it OR crystallize it which IMHO is a great little sweet as well as calming an upset tummy. Kids love it and it makes wonderful homemade ice cream w/ buttermilk! Put a scoop over anything chocolate, banana bread toasted, zucchini bread….you get the idea. GLAD TO BE HERE AND WOULD LOVE TO HEAR FROM ANYONE WHO WANTS TO TALK ABOUT GARDENING OR COOKING OR WHIPPETS! We have five whippets and they love all those veggies as much as we. We start them as puppies eating a wide variety of raw veggies and by the time they hit adulthood, they’ll eat just about anything. Of course, no raisins or grapes….they can cause acute kidney failure so we grow no grapes here but that’s a small sacrifice for the love and companionship they give all their lives. Any dog lovers out there? Feel free to write me if it’s allowed on this site. I’d be happy to share seeds, recipes, photos, etc Jen

  2. Hello, I have attempted to contact by telephone with America telephone nubmer listed for contact, and no answer. I would liek to order the artichokes ,and perhaps a trio on sale. I have recently inquired about the other two product ingredients in trio, sundried tomatoes and capers, what specific ingredients were and if artichokes continue to have same non gmo, organic ingredients of a year ago when I inquired.
    Thank you, and please provide best telephone number for order placement and if free shipping over 50.00 order.

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