Fresh Spring Spaghetti

A pasta dish with bright notes, just in time for spring. It doesn't get fresher than this!

Prep Time: 
5 minutes
Cook Time: 
15 minutes
Servings: 
4
Ingredients: 

1 pack of DaVinci Spaghetti
1 - 14oz. can of Reese Quartered Artichoke Hearts, drained
1/4 cup olive oil
4 garlic cloves, thinly sliced
8 cups cherry tomatoes, half of them cut in half
1/2 oz. basil, thinly sliced
2 teaspoons sea salt
1/2 lb. burrata or buffalo mozzarella
Monari Federzoni Balsamic Vinegar, to drizzle

Directions: 
1. Put a large pot of salted water on high heat.
2. While waiting for the water to boil, heat the olive oil in a large pan over medium-high heat. Add the garlic and let it cook for 1 minute. Add the tomatoes and let them cook, stirring occasionally, until the whole cherry tomatoes begin to burst. This will take about 5 minutes.
3. Remove the pan from the heat and stir in the basil and sea salt.
4. When the water comes to a boil, cook the spaghetti until al dente or to your preference. Before draining the spaghetti, reserve a cup of pasta water for later.
5. Once pasta is cooked and drained, add it back into the pot. Add the sauce to the pot and slowly incorporate the reserved pasta water, if the pasta appears dry.
6. Serve the pasta with the burrata on top and a generous drizzle of balsamic vinegar.

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For creamy pasta without all the heavy cream try tossing a room temperature beaten egg with hot pasta and a little of the boiling water.

Artichoke History

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Artichokes were first introduced to the US in the 17th century by Spanish and French immigrants.