Spaghetti all’Amatriciana with artichokes
9
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Quick, simple and utterly delicious, this easy one pan spaghetti is sure to become a family favourite. Artichokes give the dish a rich consistency, so don’t forget them, and be sure to keep stirring the pasta as it cooks to keep it from sticking.
Ingredients
Pancetta
30 g, diced
Onion
1 medium, thinly sliced
Garlic
2 clove(s), thickly sliced
Dried chilli flakes
¼ tsp
Dry pasta
250 g, tubular spaghetti
Cherry tomatoes
500 g, halved
Salt reduced chicken stock
4 cup(s), (1L)
Artichoke hearts, canned, rinsed, drained
150 g
Fresh flat-leaf parsley
¼ cup(s), coarsely chopped
Grated parmesan cheese
¼ cup(s), (20g)
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large, deep non-stick frying pan or stockpot with oil and heat over medium heat. Cook pancetta for about 5 minutes, stirring, until crisp. Transfer pancetta to a plate and set aside.
2
Add onion to pan, cover and cook over medium-high heat for 4-5 minutes, stirring occasionally, until light golden. Add garlic and chilli flakes, cook uncovered for about 30 seconds, stirring, until fragrant.
3
Add spaghetti, tomatoes and stock and bring to the boil. Gently boil uncovered for about 10 minutes, using tongs to stir often, until spaghetti is tender and liquid has reduced to a saucy consistency.
4
Remove pan from heat, stir in reserved pancetta, artichokes, parsley and 2 tablespoons parmesan. Serve sprinkled with remaining parmesan.
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