One-Pot Spaghetti with Tomatoes, Artichokes, and Capers
Ingredients
- 1 pound dry spaghetti
- 1 pint grape tomatoes
- 14 ounce artichoke hearts
- 1/4 cup capers
- 32 ounces low-sodium chicken stock
- 1 cup basil leaves
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/2 cup Manchego cheese
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Instructions
- In a large lidded skillet, add the spaghetti, tomatoes, artichoke hearts, capers, chicken stock, basil, salt, and black pepper.,Simply Recipes / Alison Bickel
- Place the skillet over high heat. Cover it with a lid and bring it up to a boil, stirring occasionally so that the pasta doesn’t stick. It will take 6 to 7 minutes for it to come up to a boil.,As soon as it comes to a boil, give the spaghetti a good stir and continue cooking it, uncovered, until al dente and the liquid has reduced to a viscous sauce, about 13 minutes. Stir it occasionally.,At this point, if the pasta isn’t cooked through and the skillet looks dry, add up to 1/2 cup stock or water and continue cooking. The cook time will depend on the brand of your spaghetti and the strength of your stovetop.,Simply Recipes / Alison Bickel
- Remove the pasta from the heat. Taste it and add more salt and black pepper, if you’d like. Sprinkle in the Manchego cheese, if using, and toss to combine. Serve warm.,Refrigerate leftovers in an airtight container for up to 3 days. Reheat it on the stovetop over low heat with a little bit of chicken stock or water until warmed through.,Did you love the recipe? Leave us starts below!,Simply Recipes / Alison Bickel,Simply Recipes / Alison Bickel
Source
Original recipe: View Original
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