Amy Riolo: If you love artichokes, you will love my roman spaghetti with artichokes mint and garlic.
So to make our roman spaghetti, the first thing we are going to do is turn our heat onto medium high and then we will add our olive oil to the pan. As soon as the oil is hot, just use it to coat the bottom of your pan then you can go ahead and add in the garlic. And I have got my pasta water boiling in the back so by the time that we have our sauce ready, the pasta is going to be ready to go and we can just toss them together.
And now that my garlic is ready and I can smell it's perfuming the whole kitchen, I am going to add in my artichokes and this is just 2 cans of artichokes that have been drained and rinsed. You just stir everything together.
Now I am going to add in a little bit of crushed red pepper. Now I am going to go ahead and add in my mint and I will add it a little bit of salt, not too much because the canned items already have sodium in them and then a little bit of our freshly ground pepper and just stir everything to make sure that all the flavors get in between the leaves of the artichokes. So I am going to let this continue to cook for about 3 minutes and then we will add in our spaghetti.
So now I am going to go ahead and add my spaghetti into the artichoke mixture. So you just want to turn everything, so that the spaghetti gets really coated with the olive oil and that way it doesn't stick together. And then make sure that your artichokes are kind of evenly distributed and that the garlic gets all around the spaghetti, that's going to give you a really good flavor.
Then we can go ahead and serve this up. So there you have our roman spaghetti with artichokes, mint and garlic, a roman holiday on a plate. Enjoy!