- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 garlic clove, crushed
- 400g can tomato
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- handful basil leaves, chopped
- 400g spaghetti
- 290g jar artichoke heart, cut into bite size pieces
- handful freshly grated Parmesan
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- handful parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Heat the olive oil in a large saucepan. Tip in the garlic and cook for 1 min until lightly coloured. Pour in the chopped tomatoes, then stir in the basil. Bring up to the boil, then turn down the heat and leave to gently simmer for 10 mins. Meanwhile, boil the spaghetti according to pack instructions.
Drain the spaghetti, reserving a little of the cooking water separately, then return to the pan. Add the artichokes to the tomato sauce until heated through, then pour it over the spaghetti. Stir in a little parmesan, most of the chopped parsley and a splash of the cooking water if the sauce looks dry. Serve immediately with the remaining parmesan and parsley sprinkled over.
Artichokes are a good source of vitamin K and folate – both important for maintaining healthy blood pressure. They are naturally bitter which stimulates the flow of bile from the liver and helps with the digestion of fats.
For extra flavour in this dish, look out for jars of grilled artichokes. Try Sainsbury’s Taste the Difference Chargrilled artichokes.