Pasta with Artichokes and Breadcrumbs
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
789 kcal
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Course
Main Course
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Cuisine
Italian
Pasta with Artichokes and Breadcrumbs
Description
The dish combines linguine cooked just short of al dente with a sauce made from olive oil, sliced garlic, and crushed red pepper flakes sautéed until fragrant. White wine is then added and boiled briefly before simmering with canned artichoke hearts. The pasta water is incorporated to emulsify the sauce, ensuring it clings properly to the pasta. Butter, fresh Italian parsley, lemon juice, and lemon zest round out the flavors with brightness and richness. A separate mixture of plain breadcrumbs, garlic, olive oil, lemon zest, crushed red pepper flakes, and sea salt is toasted until golden and stirred partly into the pasta, with the remaining breadcrumbs added atop when serving to enhance the textural contrast.
This preparation results in a pasta with a mix of soft, tangy artichokes and crisp, flavorful breadcrumbs, accented by garlic and citrus notes. It works well as a main course or alongside a simple salad.
Store leftovers covered in the refrigerator for up to three days and reheat gently to preserve texture. If the pasta dries out, adding some reserved pasta water will help restore the sauce consistency.
Ingredients
- 1 pound linguine
- 1/4 cup extra virgin olive oil
- 8 cloves garlic sliced
- 1/4 teaspoon red pepper flakes crushed, hot
- 2 ounce cans artichoke hearts drained and quartered
- 1 cup white wine dry
- 3 cups water will most likely not need all of it, reserved pasta water
- 4 tablespoons butter cubed
- 1/2 cup flat-leaf parsley minced, Italian
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- salt to taste
- black pepper to taste
For the breadcrumbs
- 1 1/2 cups plain breadcrumbs
- 3 cloves garlic minced
- 4 tablespoons extra virgin olive oil
- 1 tablespoon lemon zest
- 1/4 teaspoon red pepper flakes crushed, hot
- 1 teaspoon salt sea salt
Instructions
For the breadcrumbs
- Mix together all of the breadcrumb ingredients and toast in a large pan over medium heat for about 5-7 minutes or until golden but not burned. Set the toasted breadcrumbs aside.
For the pasta
- Bring a large pot of salted water to boil. Cook the linguine until 1 minute less than al dente.
- Heat a large pan to medium heat and add the extra virgin olive oil and garlic. Saute until golden (about 2-3 minutes) then add the crushed red pepper flakes and cook for 30 seconds more.
- Next, add the wine to the pan and turn the heat to high. Boil for 2 minutes then add the artichoke hearts and turn the heat down to a moderate simmer.
- Add 1 cup of pasta water to the pan along with the linguine. Toss to coat and emulsify the sauce. Cook the pasta until it just reaches al dente.
- Once the pasta is cooked remove the pan from the heat and add the butter, parsley, lemon juice, zest, and a 1/2 cup of the toasted breadcrumbs. Toss once more. Taste test and season well with salt and pepper. If the pasta is at all dry, add more of the reserved pasta water, a bit at a time, to loosen it up.
- Serve with the remaining breadcrumbs and grated parmesan cheese. Enjoy!
Notes
- Reserve pasta water during cooking to adjust the sauce consistency as needed before serving.
- Divide the toasted breadcrumb topping onto individual plates when serving to highlight the crunchy texture.
- Store leftovers refrigerated up to three days; reheat in the microwave, adding a splash of pasta water if dry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 789 kcal
% Daily Value*
| Calories | 789kcal | 39% |
| Carbohydrates | 123g | 41% |
| Protein | 23.3g | 47% |
| Fat | 22.2g | 34% |
| Saturated Fat | 3g | 15% |
| Sodium | 764mg | 32% |
| Potassium | 896mg | 19% |
| Fiber | 16.2g | 65% |
| Sugar | 7.7g | 15% |
| Calcium | 149mg | 15% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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