Easy artichoke spaghetti

Everyone has a few of those ‘go-to’ recipes that that they make time and again (and they always go down a treat, too).

Here at Roost, we just can’t get enough of artichoke spaghetti – it’s so simple and quick to make, that’s it become somewhat of a regular on our dinner table. The best thing about it is (apart from the fact that it’s so fast and easy to make) is that really, the ingredients are so incredibly simple. And, unlike normal recipes, which can often lead to making far too much (or worse, not enough) the recipe below quotes just enough ingredients to make the dish for one. Cooking for friends and family? All you need to do is multiply the ingredients by how many you’re cooking for and hey presto.

Ingredients:

1-2 cloves of garlic, crushed

1-2 small shallots, finely diced

1 handful marinated artichokes

½ can chopped tomatoes

30ml single cream

1 handful of wholemeal spaghetti

2 tbsp grated parmesan

2 tbsp olive oil

1 knob butter

Chives, chopped

Salt and pepper to taste

Method:

Add the spaghetti and a tablespoon of oil to a pan of boiling water. Brown the garlic and shallots in a frying pan with the butter and a tablespoon of oil. When soft, but not brown, add the tomatoes, artichokes and salt and pepper to the garlic and shallots. Simmer for 8-10 minutes. Add one and a half tablespoons of parmesan to the artichokes, stir well, and then add the cream slowly - making sure the sauce doesn’t become too runny. Drain and plate the spaghetti, topping it with the artichoke mix. Sprinkle with parmesan and chives to serve.