Step 1

Bring a large pot of lightly salted water to a boil and add the spaghetti. Cook according to package directions, until al dente. Drain the pasta and reserve about 1 cup of the pasta water.

Step 2

While the pasta is cooking, make the sauce. Slowly heat the olive oil with the garlic and chili flakes in a large sauté pan over medium heat. Once the oil is hot and the garlic is fragrant, add the halved tomatoes. Cook 4-5 minutes until tomatoes start to soften and break down. Season the tomatoes with salt and pepper.

Step 3

Add the quartered artichoke hearts, capers, lemon juice, and lemon zest to the pan and toss to combine. Cook a minute or two until the ingredients are heated through.

Step 4

Add the cooked spaghetti to the pan along with the grated cheese and about 1/2 cup of the reserved pasta water. Toss to coat the pasta with the sauce. Continue to cook the pasta for another 1-2 minutes. Add more pasta water as needed until a smooth sauce is formed, coating all of the pasta. Taste and adjust seasoning with salt and pepper as desired.

Step 5

Before serving, garnish pasta with desired toppings like fresh basil or parsley, grated parmesan cheese, and a drizzle of olive oil.