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Title: One-Pot Spaghetti w/Tomatoes, Artichokes & Capers
Categories: Pasta, Vegetables, Sauces, Herbs, Cheese
Yield: 5 servings

1 lb Dry spaghetti
1 pt Grape tomatoes; halved
14 oz Can artichoke hearts;
- drained, halved
1/4 c Capers; drained
32 oz Chicken stock
1 Packed cup fresh basil
- leaves; fine chopped
1/8 ts Ground black pepper
1/2 c Grated Manchego cheese

ADD ALL OF THE INGREDIENTS IN A SKILLET: In a large
lidded skillet, add the spaghetti, tomatoes, artichoke
hearts, capers, chicken stock, basil, salt, and black
pepper.

COOK THE PASTA: 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.

ADD THE CHEESE AND SERVE: 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.

MAKES: 4 to 6 servings

By: Francesca Zani

RECIPE FROM: https://www.simplyrecipes.com

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