Artichokes with tomato and mint [pasta] from Six Seasons of Pasta: A New Way with Everyone's Favorite Food (page 148) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • Eat Your Books

    Can substitute spaghetti or linguine for spaghetti alla chitarra.

  • nlehrer on May 05, 2026

    Unique flavor, nice way to switch up tomato pasta. Had fresh baby artichokes on hand, so steamed and added those. Will try with canned next time.

  • Pimlicocook on March 04, 2026

    This was delicious, the sort of dish you’d be really pleased to get at a good neighbourhood trattoria. Plenty of garlic and the mint is a lovely complement. I did think there was too much pasta for two, however; I’d reduce it to 160g or so, and this would make the overall dish a bit saucier (I used dried egg tagliatelle). It didn’t need anymore salt, either: the cheese and the pasta water were enough. Will definitely make again.

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