Artichoke and Pine Nut Aglio e Olio
Italian-style pasta tossed with marinated artichoke hearts and toasted pine nuts for texture.
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Ingredients
- 1 lb Spaghetti or Linguine
- 1/2 cup Extra virgin olive oil
- 6 cloves Garlic cloves, thinly sliced
- 12 oz Marinated artichoke hearts, drained and chopped
- 1/4 cup Pine nuts
- 1/2 tsp Red pepper flakes
- 1/4 cup Fresh parsley, chopped
- 1/2 cup Grated Parmesan cheese
- 1 tbsp Lemon juice(optional)
- 1 tsp Kosher salt
Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
- 2
While the pasta cooks, place the pine nuts in a large dry skillet over medium heat and toast until golden brown, then set aside.
- 3
In the same skillet, add the olive oil and sliced garlic over medium-low heat.
- 4
Cook the garlic slowly for 3-5 minutes until it is soft and light golden, being careful not to burn it.
- 5
Stir in the red pepper flakes and the chopped artichoke hearts, sautéing for 2 minutes to warm through.
- 6
Reserve 1/2 cup of the starchy pasta water, then drain the pasta and add it directly to the skillet.
- 7
Toss the pasta with the oil mixture, adding the reserved pasta water as needed to create a light sauce.
- 8
Remove from heat and stir in the toasted pine nuts, fresh parsley, and Parmesan cheese before serving.
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