All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
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.
Prepare the Ingredients
Mince garlic. Stem and mince parsley and oregano.
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.
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.
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.
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).
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