Crispy Artichoke Pasta
Fast enough for a Tuesday night mad dash to dinner, this pantry pasta tastes more like a restaurant dish — and no one has to deal with trimming and pruning a spiky artichoke. Instead, canned artichokes are brought to the peak of their crispy potential. The key is to remove as much water from the artichokes as possible by pressing them gently with paper towels (as you would tofu). Some of the artichokes are fried in olive oil until shatteringly crisp, then the rest cook gently in more oil, along with garlic and chile flakes, to soften. They’re all mixed with pasta and Parmesan into a stunning weeknight meal.
- Time: 35 min
Source: Only Recipes
Ingredients
- salt and black pepper
- pound short cut pasta, such as rigatoni or gemelli
- two cans whole or quartered artichoke hearts
- extra-virgin olive oil
- garlic cloves, thinly sliced
- teaspoon crushed red pepper flakes
- tablespoons unsalted butter, cut into small pieces
- finely grated parmesan, plus more for serving
- finely chopped parsley