Whole wheat spaghetti with artichokes and breadcrumbs

Name: Whole wheat spaghetti with artichokes and breadcrumbs
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: Whole wheat Spaghetti pasta 11.5 oz; Artichokes 0.9 lb; Stale bread (only crumbs) ¾ cup; Garlic 2 cloves; Extra virgin olive oil 2 tbsp; Olive pitted 1.1 oz; Fine salt to taste; Black pepper to taste; Fresh chili pepper 1; Oregano dried ¼ tsp

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404

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 404
Carbohydrates g 63.3
of which sugars g 4.7
Protein g 13.3
Fats g 10.8
of which saturated fat g 1.75
Fiber g 13.1
Sodium mg 555

Difficulty: Easy
Prep time: 25 min
Cook time: 20 min
Serving: 4
Cost: Low

PRESENTATION

When spring rolls into Southern Italy, artichoke pasta becomes the go-to dish that just screams the heart of the region. Really good stuff. This dish mixes the earthy vibes of tender artichokes with whole wheat spaghetti for a taste that's all about balance with a slight bitter twist. Plus, in places like Puglia and Calabria, you'll often find folks tossing in black olives and a splash of chili for that extra tangy punch. And the sauce? The real magic is in the breadcrumb topping—or 'mollica' as they call it—which is sautéed until golden and a bit spicy. Really, this crunchy layer not only adds a rustic touch but also cranks up the overall moist texture, making every bite worth savoring. It’s got that simple Mediterranean flair and super easy-to-find ingredients.

Springtime here means artichokes galore, and the locals totally make the most of this short season with dishes like this one. Seriously, instead of drowning it in cheese, this artichoke pasta brings in homemade breadcrumbs for a crispy texture and a savory, toasty flavor. It is really really satisfying and feels light yet fulfilling—perfect for those die-hard white pasta fans. Here's the deal: the whole wheat spaghetti holds its own with the chunky artichokes and punchy olives—making it a top pick for gatherings. Pretty simple. It's quick to whip up and has that down-to-earth charm everyone loves. Whether it’s a quick weeknight meal or a part of a bigger family spread, this dish shows you don’t need a lot of extras for an amazing vegetarian pasta. Just toss in a few quality ingredients, add good company, and you've got a springtime favorite bursting with flavor from the very first bite. For sure. It’s a dish that’s not only born from the beauty of an Italian spring but also a prime example of how a simple recipe can dish out such a satisfying experience.

How to prepare Whole wheat spaghetti with artichokes and breadcrumbs

To make whole wheat spaghetti with artichokes and breadcrumbs, start with the How to clean artichokes: rub your hands with lemon to prevent the substances inside this vegetable from blackening your hands; alternatively, you can wear gloves. Remove the end of the stem 1, remove the outer and tougher leaves 2, and with a paring knife, remove the fibrous outer layer of the stem. Cut off the tip 3

cut the artichokes in half 4, then slice them into thin strips 5 and place them in a bowl filled with water acidulated with lemon to prevent them from blackening 6.

In a pan, heat 1 tbsp of olive oil with the garlic clove 7, then add the sliced artichokes 8 and sauté over medium heat for 4-5 minutes, season with salt and pepper, then add the pitted olives 9 and continue for a few more minutes; the artichokes should remain slightly crunchy. When cooking is complete, remove the garlic. Meanwhile, bring a pot of salted water to a boil for cooking the pasta.

Meanwhile, remove the stem from the chili pepper and extract the seeds 10, then slice it into strips, heat the other 1 tbsp of olive oil in a pan with the garlic and chili pepper 11, add the chopped breadcrumbs 12 and toast and flavor them for 5 minutes; the cooking time depends on how coarse the breadcrumbs are, the coarser they are, the longer the toasting time.

Once done, flavor with oregano 13. Cook the spaghetti for 8 minutes or the time indicated on the package 14, considering they should remain al dente. Once cooked, drain them directly into the pan with the artichokes 15

then add the toasted breadcrumbs 16, stir for a moment to flavor 17, and then serve the whole wheat spaghetti with artichokes and breadcrumbs piping hot 18.

Storage

Whole wheat spaghetti with artichokes and breadcrumbs should be consumed immediately. If leftover, you can store them in an airtight container in the fridge for up to one day. Freezing is not recommended.

Advice

Want to give a flavorful and colorful touch to spaghetti with artichokes and breadcrumbs? Some Piccadilly tomatoes and pecorino cheese shavings will make this dish even more inviting!

For the translation of some texts, artificial intelligence tools may have been used.