This may be called spaghetti with sundried tomato and artichoke, but that’s just its fancy name. I usually call it cupboard spaghetti.
Why? Because it’s almost exclusively made with things out of packets and jars usually found in my pantry. Artichokes, sundried tomatoes, marinated peppers, pimiento-stuffed olives, wholewheat spaghetti, stock and garlic. Only a splash of cream and white wine to emulsify and bind and deliciousify. A simple dish that packs a big flavour punch and is on the table in no time flat.
I used Barilla wholemeal spaghetti as I find the wholemealy taste is at a minimum, and isn’t as hard to chew through as larger pasta pieces are. Gotta get those extra nutrients in where you can, man, and we’re always told to avoid the white stuff. While I don’t avoid it exclusively, I do try to choose wholemeal over white most of the time. I haven’t tried this with GF pasta, but if you’ve found a brand you love, go for it.