Spaghetti with fried artichoke hearts, capers and parsley

Not sure spaghetti is the food of love? What about that iconic scene in The Lady And The Tramp? Or when Jon Favreau cooks it for Scarlett Johanssen in Chef?

Ingredients

500 g	Spaghetti (Main)
4 Tbsp	Extra virgin olive oil, plus extra for drizzling
1	Large red onion, thinly sliced
1 can	Artichoke hearts, (400g), drained (Main)
2 cloves	Garlic, thinly sliced
2 Tbsp	Capers, rinsed and drained (Main)
1 cup	Flat leaf parsley leaves, roughly chopped (Main)
1 tsp	Salt and freshly ground black pepper

Directions

1. Set a large pot of water over high heat and bring to a boil for the spaghetti.
2. Set a heavy pan over medium heat. Add the olive oil, followed by the onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and starting to colour (about 8 minutes). Cut the artichoke hearts into quarters lengthwise and pat dry. Add to the pan, along with the garlic and capers. Lower the heat and cook gently, stirring occasionally. Season well with black pepper.
3. By now, the water should be boiling for the pasta. Add the spaghetti and a spoonful of salt. Cook for 10 minutes or until just al dente.
4. Drain the spaghetti, reserving ½ cup of the cooking water. Add the spaghetti and the reserved cooking water to the artichokes and onion. Toss together over medium heat. Add parsley and season well with black pepper. Drizzle with a little more olive oil and divide between four plates. Serve immediately.