Description
A simple yet elegant dish, this pasta is tossed with tender artichoke hearts in a savory olive oil and garlic sauce. The flavors of the artichokes blend perfectly with the pasta, making for a light yet satisfying meal.
Ingredients
For the Pasta with Artichokes:
- 12 oz (340g) pasta (spaghetti, fettuccine, or penne are great options)
- 1 can (14 oz) artichoke hearts, drained and chopped (or 4–6 fresh artichokes)
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional for heat)
- Salt and pepper, to taste
- ½ cup dry white wine (optional, for deglazing)
- 1 cup vegetable or chicken broth (or pasta water)
- 1 tablespoon lemon juice (optional, for added brightness)
- Fresh parsley, chopped (for garnish)
- Grated Parmesan or Pecorino Romano cheese (optional for serving)
Instructions
Start by bringing a large pot of salted water to a boil. Once the water is boiling, add the pasta and cook according to the package instructions until al dente. Be sure to stir occasionally to prevent the pasta from sticking together.
Once the pasta is cooked, reserve about 1 cup of pasta water and then drain the pasta. Set it aside while you prepare the artichoke sauce.
If you’re using fresh artichokes, trim the tough outer leaves and cut off the tops. Remove the fuzzy choke and slice the heart into small pieces. If you’re using canned artichokes, simply drain them and chop them into bite-sized pieces.
Artichokes add a unique earthy flavor to the dish, and the more you chop them finely, the more they will infuse the sauce.
Heat the olive oil over medium heat in a large skillet or sauté pan. Once the oil is hot, add the minced garlic and sauté it for about 1 minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
Next, add the chopped artichokes to the skillet. Season with salt, pepper, oregano, and red pepper flakes (if using). Sauté the artichokes for 5-7 minutes, stirring occasionally, until they are tender and lightly browned. The garlic and herbs will infuse the artichokes with flavor, and the slight browning will bring out their natural sweetness.
If you’re using white wine, pour it into the skillet once the artichokes are cooked. Use a wooden spoon to scrape up any brown bits from the bottom of the pan. The wine adds depth to the flavor, but if you prefer not to use wine, you can skip this step and proceed with the next one.
Allow the wine to simmer for 2-3 minutes, reducing slightly.
After the wine has reduced, add the vegetable or chicken broth (or pasta water) to the pan. Bring the mixture to a simmer, letting the liquid reduce slightly and thicken. This will create a light sauce to coat the pasta.
Taste the sauce and adjust the seasoning with salt and pepper as needed.
Add the drained pasta to the skillet with the artichoke sauce. Toss the pasta and artichokes together, ensuring that the pasta is well coated in the sauce. If the sauce seems too thick, add a little more pasta water or broth to reach your desired consistency.
If you like a little extra brightness, you can add a tablespoon of fresh lemon juice at this point. It will elevate the flavors and balance the richness of the olive oil.
Once everything is well combined, transfer the pasta to serving plates. Garnish with freshly chopped parsley for a pop of color and freshness. You can also sprinkle grated Parmesan or Pecorino Romano cheese on top for added richness.
Serve the pasta immediately while hot, and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 400-450 kcal
- Fat: 18-20g
- Carbohydrates: 50-55g
- Protein: 8-10g