Spicy spaghettini with goat cheese, tomato and artichoke
Spicy spaghettini with goat cheese, tomato and artichoke.Photo, Roberto Caruso.
A simple recipe ideal for a family dinner yet elegant enough for guests.
1/2 375-g pkg
cherry or grape
, drained and quartered
4 1/2-in. slices
Cook pasta in a large pot of boiling water, following package directions, but omitting salt, until al dente. Drain and return pasta to pot.
Heat a large frying pan over medium. Add oil, then garlic, chili flakes, salt, whole tomatoes and artichokes. Cook, shaking pan often, until tomatoes start to pop, about 6 min. Stir tomato mixture into cooked pasta until well coated. Stir in arugula just before serving. Top each serving with a slice of goat cheese.