Spicy Spaghettini With Goat Cheese, Tomato And Artichoke


  • Prep Time15 mins
  • Total Time25 mins
  • Makes4 Servings
Spicy Spaghettini With Goat Cheese, Tomato And Artichoke

(Photo: Roberto Caruso; photo research: Gracia Soenarjo)

Chatelaine Triple Tested

A simple recipe ideal for a family dinner yet elegant enough for guests.


  • 1/2 375-g pkg high-fibre or regular spaghettini pasta

  • 3 tbsp olive oil

  • 3 garlic cloves, minced

  • 1/2 tsp hot-red-chili-flakes

  • 1/4 tsp salt

  • 4 cups cherry or grape tomatoes

  • 398-mL can artichoke hearts, drained and quartered

  • 2 cups packed arugula

  • 4 1/2-in. slices goat cheese


  • Cook pasta in a large pot of boiling water, following package directions, but omitting salt, until al dente. Drain and return pasta to pot.

  • Heat a large frying pan over medium. Add oil, then garlic, chili flakes, salt, whole tomatoes and artichokes. Cook, shaking pan often, until tomatoes start to pop, about 6 min. Stir tomato mixture into cooked pasta until well coated. Stir in arugula just before serving. Top each serving with a slice of goat cheese.

Nutrition (per serving)

Calories 441, Protein 16g, Carbohydrates 64g, Fat 16g, Fibre 12g, Sodium 444mg.

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