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.
An easy dinner that makes the most of your pantry staples.
- 1 box wholemeal spaghetti
- 1 tablespoon butter
- 1 Medium jar (or can) artichokes
- 1 Small jar marinated capsicum/pepper strips
- 1 Small jar sundried tomatoes in oil
- 1/2 cup chopped green pimiento-stuffed olives
- 1/2 cup white wine
- 1/2 cup vegetable stock
- 1/2 cup pouring cream
- 1 pinch each salt and pep
- Cook spaghetti according to packet directions. While that is boiling, throw the butter in a frying pan over medium heat.
- Add sundried tomatoes, pepper strips, artichokes, and peppers and let sizzle a minute or two.
- Add white wine and cook for a few minutes until reduced and looks syrupy around the veggies.
- Add stock and do the same – cook down just a little.
- Add cream and let simmer a minute or two. Taste for seasoning – you may need more salt even though the ingredients are fairly salty.
- Add cooked spaghetti to heated sauce and stir to combine. Serve with plenty of black pepper.
Keywords: antipasto pasta, sundried tomato spaghetti,