Recipe of the Week: Spaghetti with Artichokes, Lemon and Capers

Spaghetti with Artichokes, Lemon and Capers

1/4 cup extra-virgin olive oil

4 cloves garlic, finely chopped

1 small onion, finely chopped

1 tsp. chili flakes

1/2 cup white wine

1 (12-oz.) can quartered artichokes, drained

1/3 cup grated Parmigiano-Reggiano, plus more to garnish

Kosher salt and freshly ground black pepper, to taste

1 lb. spaghetti

1/3 cup capers, drained

3 Tbsp. finely chopped fresh flat-leaf parsley, plus more to garnish

Grated zest and juice of 1 lemon

Heat oil in a 6-qt. saucepan over medium-high. Add garlic, onion and chili flakes and cook, stirring occasionally, until golden brown, about 10 minutes. Add wine and artichokes and cook until wine is reduced by half, 3 minutes. Stir in Parmigiano and season with salt and pepper. Set aside and keep warm.

In a large pot of generously salted boiling water, cook spaghetti, stirring occasionally, until al dente, 8–9 minutes. Drain, reserving 1/2 cup cooking water. Add pasta and cooking water to reserved sauce and cook about 5 minutes more. Add capers, parsley, lemon zest and juice, and more salt and pepper to taste and toss to combine. Transfer to a platter and garnish with more Parmigiano and parsley. Serves 6 to 8.

— From "Saveur: Italian Comfort Food" (Weldon Owen, $35)