I’ve been on a pasta kick lately. Probably because I find pasta dishes to be fairly easy to prepare. And they’re always good. Perhaps it’s in my blood as I’m partially Italian and I know how Italians just love their pasta. It is exciting though because there are so many varieties to choose from and so many different types of sauces and vegetables that accompany the many dishes.
Today’s recipe can be described as a mix between bowtie pasta and artichoke hearts. I’m not sure which ingredient takes precedence. I’ll tell you this though – the artichoke hearts are sauteed with olive oil, garlic, oregano, red pepper flakes, white wine and a few other ingredients. My point is that they are extraordinarily tasty and they’re mixed right in with the farfalle. After those ingredients are combined, Parmesan cheese, parsley, lemon juice and bread crumbs are added to really bring things together. We enjoyed this dish last night and we decided that it was just perfect. Since I didn’t know what to expect beforehand, I was pleasantly surprised.
1 Pound Dry Farfalle (Bowtie) Pasta
4 15-Ounce Cans of Baby Artichoke Hearts, Drained
1/4 Cup Extra-Virgin Olive Oil + More For Drizzling
Ground Black Pepper
4 Teaspoons Garlic, Minced
1 Teaspoon Dried Oregano
1/4 Teaspoon Red Pepper Flakes
1/2 Cup Dry White Wine
1/2 Cup Parmesan Cheese, Grated + More For Serving
1/4 Cup Parsley, Chopped
1 Tablespoon Lemon Juice
3 Tablespoons Bread Crumbs
I’d like to think America’s Test Kitchen for their marvelous resource called The Complete Mediterranean Cookbook. I pulled this recipe from it and it’s outstanding.
Cook the Pasta
Bring four quarts of water to a boil in a large pot over high heat. Add one tablespoon of salt to the water and when it’s boiling, add the pasta, stir and cook for 11 minutes. The pasta should be al dente at this point. Reserve one cup of water from the pot and then dump the pasta into a colander in your sink.
Return the pasta to the pot and add back the one cup of reserved water and set aside.
Prepare the Artichoke Mixture
Warm a large skillet over medium-high heat. Add one tablespoon of olive oil to the pan and then add the artichoke hearts. Also add in the garlic, oregano, red pepper flakes, 1/4 teaspoon ground black pepper and 1/4 teaspoon salt. Stir and let these ingredients cook for about ten minutes. After this time, add in the white wine, cook for one more minute and then turn off the heat.
Next, add the artichoke mixture that’s in the skillet to the pot with the pasta in it. Then, add in the remaining olive oil, Parmesan cheese, parsley and lemon juice and mix to combine everything well.
Plate & Serve
Divide the pasta mixture between plates and sprinkle some Parmesan cheese and breadcrumbs over the tops of each serving. Then, drizzle some oil over the tops as well. Serve and enjoy!
The Final Pasta & Artichoke Heart Dish
The first taste I took of this dish raised my eyebrows. It’s really good. I encourage you to give this one a try and if you go, please let me know what you think in the comment section below. Thanks for reading!