How to Make Spaghetti alla Puttanesca with Grilled Artichoke Hearts
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Cook spaghetti in boiling salted water until al dente. Drain, reserving 1/2 cup pasta water.
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Meanwhile, heat olive oil in a skillet over medium. Sauté garlic for 1 minute.
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Add tomatoes, olives, capers, pepper flakes, and black pepper. Simmer 8-10 minutes, stirring often.
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Heat grill pan over high and char artichoke hearts 2-3 minutes per side.
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Toss spaghetti with sauce and reserved water as needed. Divide between bowls and top with grilled artichokes and parsley.
Pro Tips for Perfect Spaghetti alla Puttanesca with Grilled Artichoke Hearts
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of whole wheat spaghetti, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Spaghetti alla Puttanesca with Grilled Artichoke Hearts?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Spaghetti alla Puttanesca with Grilled Artichoke Hearts?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for whole wheat spaghetti?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.