Crispy Artichoke Spaghetti

with tomato sauce

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Eggs, Wheat, Soy

Vegetarian
A note about serious food allergies

Spaghetti. (Or as the young ones might call it, pasgetti.) It's sturdy, time-worn, you've had it since you were old enough to throw gobs of it across the room at your patient parent. But, obviously, we aren't just going to give you a bowl of plain Jane pasta. This "pasgetti" comes with a white wine-tomato sauce that's packed with flavor. But that's not the curve ball. Softly pungent artichoke hearts are fried using a batter perfectly light and crispy. Settle those hearts on top of your mound of pasta, and look at how far you've grown from your "pasgetti" days.

In Your Box (serves 2)

  • Info
    5 oz. Spaghetti
  • 2 Garlic Cloves
  • ¼ oz. Parsley
  • 0.125 oz. Oregano
  • 2 fl. oz. White Cooking Wine
  • Info
    8 fl. oz. Tomato Sauce
  • 6 fl. oz. Canola Oil
  • Info
    ½ cup Tempura Mix
  • 6 oz. Artichoke Hearts
  • ¼ tsp. Red Pepper Flakes
  • Nutrition (per serving)

  • Calories
    529
  • Carbohydrates
    83g
  • Fat
    14g
  • Protein
    15g
  • Sodium
    1750mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Colander
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Cook the Pasta
    1

    Cook the Pasta

    Add pasta to boiling water. Cook until al dente, 8-10 minutes. Scoop out and reserve ½ cup pasta water. Drain pasta in a colander and set aside. Reserve pot; no need to wipe clean. While pasta cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Mince garlic. Stem and mince parsley and oregano.

  • Step 3 - Make the Sauce
    3

    Make the Sauce

    Return pot used to cook pasta to medium heat. Add 2 tsp. olive oil and garlic to hot pot. Cook until aromatic, 30-60 seconds. Add white wine and cook 1 minute. Stir in tomato sauce, pasta, half the parsley (reserve remaining for garnish), oregano, ¼ tsp. salt, and a pinch of pepper. Remove from burner, cover, and set aside.

  • Step 4 - Make the Batter
    4

    Make the Batter

    Place canola oil in a medium non-stick pan over medium heat. In a medium mixing bowl, combine tempura mix and ⅓ cup cold water, adding cold water 1 Tbsp. at a time until batter is very thin, barely thicker than water. Add a pinch of salt.

  • Step 5 - Cook the Artichokes
    5

    Cook the Artichokes

    Line a plate with a paper towel. Test oil temperature by adding a couple drips of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat. Dip artichokes in batter, letting batter mostly run off. Carefully, add artichokes to hot oil. Cook until golden brown, 2-4 minutes on each side. Remove to towel-lined plate and season with a pinch of salt. Artichokes will be very hot; be careful biting into them.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    If pasta sauce needs to be loosened, add 1 Tbsp. reserved pasta water. If it needs to be reheated, place over medium heat and stir occasionally, 1-2 minutes. Place pasta in a bowl and top with artichokes, remaining parsley, and red pepper flakes (to taste).