Pasta with Artichokes and Breadcrumbs
Pasta with artichokes and breadcrumbs is a dish inspired by the classic, stuffed artichokes. Toasted breadcrumbs are tossed with al dente pasta, artichoke hearts, lemon, garlic and oil and topped with more breadcrumbs and plenty of Parmigiano Reggiano cheese.
Servings: 4
Ingredients
- 1 pound linguine
- 1/4 cup extra virgin olive oil
- 8 cloves garlic sliced
- 1/4 teaspoon crushed red pepper flakes
- 2 15 ounce cans artichoke hearts drained and quartered
- 1 cup dry white wine
- 3 cups reserved pasta water will most likely not need all of it
- 4 tablespoons butter cubed
- 1/2 cup Italian flat-leaf parsley minced
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- salt and 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 crushed red pepper flakes
- 1 teaspoon 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
- Always reserve pasta water. If the pasta dries out before serving, just add a few ounces of the pasta water to bring the consistency right back to perfect.
- The extra breadcrumbs should be divided into each plate. This will really give the stuffed artichoke taste to this pasta recipe.
- Leftovers can be saved for up to 3 days and can be reheated in the microwave.
Nutrition
Calories: 789kcal | Carbohydrates: 123g | Protein: 23.3g | Fat: 22.2g | Saturated Fat: 3g | Sodium: 764mg | Potassium: 896mg | Fiber: 16.2g | Sugar: 7.7g | Calcium: 149mg | Iron: 8mg