Spaghetti ai Carciofi

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Spaghetti ai Carciofi


  • 1 package Cappello's Spaghetti, thawed
  • 3 tablespoons olive oil
  • 1 anchovy fillet
  • 2 teaspoons garlic, minced
  • 1 cup canned artichoke hearts, drained and roughly chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup green olives, halved
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh thyme, minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon red pepper flakes
  • 2 ounces shaved Parmesan, for finishing
  • 1 tablespoon fresh basil, for finishing


  • In a medium saucepan, heat olive oil over medium heat. Add the anchovy and garlic and cook, breaking the anchovy into pieces until fragrant but not browned, 1-2 minutes.
  • Add artichoke hearts, tomatoes, olives, lemon juice, lemon zest, thyme, salt, black pepper, and red pepper. Cook stirring constantly until tomatoes break down and sauce thickens, 7-9 minutes. Remove sauce from heat.
  • Cook spaghetti according to package instructions.
  • Add cooked spaghetti to the pan, and stir until noodles are coated in sauce.
  • Top with Parmesan and fresh basil and serve.

Kids Can Do

  • Help measure ingredients
  • Toss spaghetti
  • Add the parmesan and fresh basil