Spaghetti ai Carciofi

Ingredients

• 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

Instructions

• 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