This is a wickedly simple recipe, lots of tomatoes and lots of garlic, which is a perfect antidote to chicken, roast potatoes and all those heavy christmasy things. And good for the heart thanks to the barrel-full of garlic that’s in it. It’s from my brother-in-love (my partner’s sister’s partner) and he of course, being a loyal relative, uses the fabulous Nudo organic artichoke hearts.
Preheat the oven to 170oC/325oF/GM3. Chop up the cherry tomatoes into quarters, roughly chop the garlic and put them on a baking tray. Drizzle a good glug of good quality olive oil over the top, the same of the balsamic and then sprinkle over a good pinch of brown sugar. Roast these for 30 minutes.
Chop up the artichoke hearts and remember to keep the oily/herby contents of the jar. Cook the spaghetti according to the instruction. Drain and place in a bowl. Mix in the oven-roasted tomatoes and garlic and then the artichokes and the contents of the artichoke jars. Mix through well, season with salt and pepper and serve with a healthy dose of parmesan cheese.