• Prep Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings


  • 14 ounces Vigo Quartered Artichoke Hearts
  • 1/2 cup onion, chopped
  • 1/3 cup Alessi Extra Virgin Olive Oil, divided use
  • 24 ounces Alessi Chunky Marinara Pasta Sauce
  • 1 pound Alessi Organic Spaghetti
  • Grated Pecorino Romano Cheese


Rinse, drain and pat dry artichokes.  Set aside.  Saute onions in 3 tablespoons olive oil until opaque.  Add pasta sauce and heat for 5 minutes, stirring occasionally.  Add artichokes and keep sauce warm while pasta cooks.  Cook pasta "al dente", drain.  Add pasta to sauce and toss until well coated.  Serve and sprinkle with cheese to taste.