Pasta with Artichoke Sauce
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
10 mins
-
Total Time
25 mins
-
Servings
2 to 4 people
-
Course
Main Course
-
Cuisine
American
Pasta with Artichoke Sauce
Description
This recipe starts by blending drained artichoke hearts with Parmesan cheese, fresh lemon zest and juice, minced garlic cloves, olive oil, salt, and pepper in a food processor until combined into a creamy but slightly textured sauce. The type of artichokes used affects the sauce flavor intensity, with marinated or brined versions each contributing different salt levels and tastes.
Pasta such as spaghetti or bucatini is cooked in salted boiling water, drained with some starchy water reserved. While still hot in the pot, the pasta is tossed with the artichoke sauce, allowing the sauce to meld with the noodles. Adding reserved starchy pasta water can loosen the sauce and help it adhere evenly. Chopped fresh parsley and extra grated Parmesan can be sprinkled on top for garnish and additional flavor.
The dish offers a fresh, tangy alternative to tomato-based sauces and can be prepared ahead and refrigerated up to 3 to 4 days. Adjust seasoning after blending depending on the saltiness of the artichokes used. This recipe was slightly adapted from Delicious Magazine.
Ingredients
- 1 (14 ounce) artichoke hearts drained, canned
- ½ cup Parmesan Cheese plus more for topping, freshly grated
- 1 lemon zest freshly grated and juiced
- 4 garlic minced, cloves
- 4 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 8 ounces spaghetti cooked, or bucatini
- ¼ cup reserved starchy pasta water.
- ¼ cup parsley for topping, chopped, fresh
Instructions
- Note: you can use artichokes that are marinated in oil or brined in water for this recipe - just be sure to drain the artichokes completely. The kind of artichokes you use will determine the flavor here, so be aware of adding more salt and pepper when needed. Also a tip: if you use artichoke hearts marinated in oil, you can use the drained oil in the artichoke sauce recipe!
- Bring a pot of salted water to a boil for the pasta.
- Place the drained artichokes, cheese, lemon zest and juice, garlic, olive oil, salt and pepper in a food processor. Blend until combined and creamy. It won’t be totally smooth, but you do want it combined and sauce-like. Taste and season the sauce with more salt and pepper as you find necessary. This can be stored in the fridge for 3 to 4 days before using.
- Cook the pasta according to the directions, making sure to reserve some of the starchy water. Drain the pasta and place it back in the hot pot. Immediately pour the artichoke sauce over it and toss to combine - this will take a few minutes to fully toss it. Add in a few tablespoons of the pasta water to bring it all together. This will not be overly creamy or saucy - it’s more like a pesto that coats the noodles!
- Sprinkle on more parmesan cheese and the herbs. Serve immediately!
Notes
- Select artichokes based on desired flavor: marinated in oil or brined in water, adjusting salt accordingly.
- Drain artichokes well before blending to prevent watery sauce.
- Reserve some starchy pasta water to adjust sauce consistency for coating pasta evenly.
- Prepare the sauce ahead and refrigerate for up to 3 to 4 days before use.
User Reviews
Overall Rating
5
You'll Also Love
