Crispy Artichoke Pasta
Ingredients
- salt and black pepper
- 1 lbshort cut pasta
such as rigatoni or gemelli
- two cans whole or quartered artichoke hearts
14-ounce
- ½ cextra-virgin olive oil
- 4garlic cloves
thinly sliced
- 1 tspcrushed red pepper flakes
- 3 tbspunsalted butter
cut into small pieces
- ½ cfinely grated parmesan
plus more for serving
- ⅓ cfinely chopped parsley
Directions
- 1
Bring a large pot of water to a boil, then season generously with salt. Cook the pasta until a bit firmer than al dente, about 2 minutes less than listed on the package. (It’ll finish cooking in the sauce.) Reserve 2 cups of pasta water, then drain.
- 2
While the water comes to a boil, drain the artichokes and place on a clean kitchen towel (or paper towels). Cover with another kitchen towel (or paper towels), and gently press down to remove the excess water. Give the artichokes a rough chop.
- 3
Line a plate with paper towels. Set another large pot over medium-high heat, and pour in 1/4 cup oil. When the oil is hot, after 1 to 2 minutes, add one-third of the artichokes and cook, stirring occasionally, until deeply brown and crisp in most spots, 3 to 5 minutes. Using a slotted spoon, scoop out the artichokes, transfer to the lined plate and season with salt.
- 4
Adjust heat to medium, add the remaining 1/4 cup oil and the remaining artichokes to the pot, along with the garlic and red pepper. Season with salt and pepper and cook, stirring occasionally, until the garlic begins to soften and everything smells very good, 2 to 3 minutes.
- 5
Add the drained pasta and 1 1/2 cups of the pasta water and bring to a simmer, still over medium heat. (This may seem like a lot of liquid, but it will thicken when the remaining ingredients are added.) Add the butter and sprinkle in the Parmesan and continue to cook, tossing vigorously, until the cheese is melted and the sauce is creamy and clings to the pasta, 2 to 3 minutes. If the sauce looks too thick, add more pasta water, 1 to 2 tablespoons at a time. Turn off the heat and stir in the parsley. Season to taste with salt and pepper.
- 6
Divide among bowls or plates. Sprinkle the reserved crispy artichokes and more Parmesan on top before serving.
Crispy Artichoke Pasta
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About this Recipe
Looking for a delicious weeknight meal that feels gourmet but comes together in a flash? This Crispy Artichoke Pasta delivers impressive flavor and texture without any fuss, transforming pantry staples into a satisfying dinner. The brilliance of this dish lies in transforming humble canned artichoke hearts into something truly extraordinary—some rendered shatteringly crisp in extra-virgin olive oil, while others cook gently to soften and meld with the aromatic garlic and chile flakes. This dual-artichoke technique ensures a delightful textural contrast and deep flavor, elevating a simple pantry pasta into a restaurant-worthy experience that's perfect for a quick, yet satisfying, weeknight main course. Prepare for a vibrant and deeply satisfying pasta experience. You'll find perfectly cooked short cut pasta, such as rigatoni or gemelli, beautifully coated in a rich sauce infused with olive oil, garlic, and a hint of crushed red pepper flakes. The star, of course, is the artichoke: some pieces offer a delightful, almost chip-like crispness, while others are tender and succulent, having gently simmered to absorb the flavors of the oil and aromatics. A generous finish of Parmesan cheese adds a salty, umami depth, complemented by fresh parsley, creating a balanced and incredibly flavorful dish that defies its simple preparation. This recipe is designed for flexibility; you can choose your favorite short cut pasta, like rigatoni or gemelli, to best capture the flavorful sauce. The intensity of the crushed red pepper flakes can be easily adjusted to your preference, from a subtle warmth to a more pronounced kick. Additionally, feel free to use either whole or quartered canned artichoke hearts depending on your textural preference, knowing both will achieve that wonderful crispy potential. Perfect for a swift weeknight dinner or an impressive yet easy main course, this Crispy Artichoke Pasta is best served immediately, garnished with extra finely grated Parmesan and a sprinkle of fresh parsley for a vibrant finish.