Spaghettinis with artichokes and cherry tomatoes
- Preparation 35 min
- Cooking 25 min
- Servings 4
- Freezing I do not suggest
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🍝 The fresh and light Italian pasta that impresses
These spaghettinis with artichokes and cherry tomatoes deliver all the Mediterranean punch you’re looking for in a good pasta dish: tender artichoke hearts, sweet grape tomatoes, crunchy peppers, toasted pine nuts and generous pecorino romano. It’s fresh, it’s colorful, it’s the kind of dish that makes you say “wow” without being heavy or complicated. Perfect for a summer dinner on the patio, a meal with friends, or when you want something delicious and vibrant without spending hours in the kitchen.
🧀 The pecorino romano that transforms everything
Pecorino romano cheese — that salty and tangy Italian sheep’s milk cheese — makes all the difference here. It melts slightly into the hot pasta and creates that creamy texture without cream. The lemon zest and fresh parsley bring an herby freshness that balances the richness of the cheese, while the final arugula adds that peppery and crunchy touch. It’s the perfect balance between comfort and lightness.
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🔪 Drain the artichoke hearts well
Canned artichoke hearts retain a lot of water. Draining them in a colander and pressing them lightly with paper towels prevents diluting the sauce and ensures they caramelize slightly in the pan. Waterlogged artichokes make the dish watery.
📐 Toast pine nuts dry without oil
Pine nuts already contain a lot of natural oil. Toasting them dry releases their oils and develops that nutty flavor without burning them. Watch carefully — they go from golden to burnt in seconds.
⏱ Mix the pasta with the cheese while they’re hot
Pecorino romano melts and emulsifies better when the pasta is still very hot. Mixing off the heat but immediately after cooking creates that creamy texture without lumps. Cold pasta gives cheese that stays in hard lumps.
❄️ Add the tomatoes at the very end off the heat
Grape tomatoes cut in half should remain fresh and crunchy. Adding them off the heat after removing the pot from heat warms them slightly without cooking them, preserving their texture and bright acidity.
🔥 Reserve pasta cooking water if the sauce is too thick
The salted and starchy pasta cooking water is magic for adjusting consistency. Keep a cup before draining to add a few tablespoons if the mixture seems dry. The starch also helps the cheese adhere well to the pasta.
Ingredients
- 500 g (18 oz / 1.1 lb) spaghettinis
- Olive oil
- ½ cup (125 ml) pine nuts
- 3 garlic cloves finely chopped
- 2 orange peppers cut into cubes
- 2 cans of 398 ml (14 oz) artichoke hearts in water, well drained and cut into quarters
- 1 tbsp (15 ml) white wine
- ½ cup (125 ml) fresh parsley finely chopped
- Zest of ½ lemon
- 210 g (2 cups / 7 oz) grated pecorino romano cheese (approximately)
- 1 container of 250 g (9 oz) grape tomatoes cut in half
- A handful of fresh arugula
- Salt and freshly ground pepper
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Preparation
- In a large pot of boiling salted water, add the spaghettinis and cook al dente following the instructions on the box. Drain in a colander and drizzle with a stream of olive oil. Mix well and set aside.
- In a large skillet heated over medium heat, toast the pine nuts dry for 1 to 2 minutes or until they begin to brown, stirring regularly. Put in a bowl and set aside.
- In the same skillet, still over medium heat, add 2 tsp (10 ml) olive oil and sauté the garlic for 1 minute. Add the peppers and artichoke hearts, then cook for 4 to 5 minutes. Salt and pepper.
- Pour in the white wine and mix. Add the parsley and lemon zest, and continue cooking for 1 minute.
- In the pot used for the pasta heated over medium heat, pour half of the reserved pasta, then half of the pepper mixture and half of the pecorino cheese. Mix well. Continue by adding the rest of the pasta and pepper mixture, and the pine nuts. Mix well again.
- Remove from heat, add the grape tomatoes and mix gently. Divide into large bowls, place a handful of fresh arugula on top and garnish with the remaining pecorino cheese.
Yes, parmesan reggiano works very well and gives a milder and less salty taste. Pecorino romano is sharper and saltier — adjust salt accordingly if using parmesan. Both are delicious, just different.
Absolutely. Toasted sliced almonds, chopped walnuts or even pistachios work perfectly. Toast dry in the same way to develop the nutty flavor. Pine nuts have a more delicate texture, but the alternatives are delicious.
The pasta reheats properly in the microwave with a little water or in a pan, but the arugula and fresh tomatoes lose their texture. Better to add fresh arugula and some extra tomatoes when reheating.
The pepper and artichoke mixture can be prepared a few hours in advance and reheats well. Cook the pasta just before serving so it stays al dente. Assemble everything at the last minute for the best texture.
White wine deglazes the pan, recovering all the little golden bits stuck to the bottom that are full of flavor. It also adds a subtle acidity that balances the richness of the cheese and brings depth to the dish.
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