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

Spaghetti and marinara sauce is one quick weeknight dinner, but if you’re tired of red sauce (or don’t like it or don’t have any on hand), check out this lighter, wine-based alternative.

Artichokes and capers are quintessential Italian ingredients, two of many featured in the new "Saveur: Italian Comfort Food" (Weldon Owen, $35) from the editors of the popular food magazine. In this dish, you simmer the artichokes and other aromatics in wine to create an elegant sauce that's perfect for spring. Adjust the amount of red pepper flakes, capers and parsley to your liking.

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)