Spicy spaghettini with goat cheese, tomato and artichoke

79

PREP TIME

15 min

TOTAL TIME

25 min

Makes

4 Servings

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.


Ingredients

  • 1/2 375-g pkg high-fibre spaghettini pasta
  • 3 tbsp olive oil
  • 3 garlic cloves , minced
  • 1/2 tsp hot-red-chili-flakes
  • 1/4 tsp salt
  • 4 cups cherry or grape tomatoes
  • 398-mL can artichoke hearts , drained and quartered
  • 2 cups packed arugula
  • 4 1/2-in. slices goat cheese

Instructions

  • 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.

Nutrition (per serving)

  • Calories
  • 441,
  • Protein
  • 16 g,
  • Carbohydrates
  • 64 g,
  • Fat
  • 16 g,
  • Fibre
  • 12 g,
  • Sodium
  • 444 mg.