Spaghetti with Garlic, Olive Oil, and Artichokes
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 4 to 6
Ingredients
Before You Begin
This recipe requires 12 minced garlic cloves, which measures 4 tablespoons. Three tablespoons are sautéed and the remaining tablespoon is stirred into the pasta raw, when finishing the dish. To quickly thaw the artichoke hearts, place them in a bowl, cover with plastic wrap, and microwave for about 5 minutes. Drain thoroughly before using. Round out this light pasta dish with a salad of hearty greens and crusty bread.
This recipe was published in our cookbook The Best 30-Minute Recipe.
Instructions
- Making the Minutes Count: Prep the remaining ingredients while the garlic is sautéing.
- Boil Water for Spaghetti: Bring 4 quarts water to boil in large pot.
- Sauté Garlic: Cook 3 tablespoons of oil, 3 tablespoons of garlic, and 1/2 teaspoon salt in 10-inch nonstick skillet over low heat, stirring often, until garlic is sticky, foamy, and straw-colored, about 10 minutes. Transfer to a small bowl.
- Cook Artichokes: Add 1 tablespoon oil to skillet and return to high heat until shimmering. Add artichokes and 1/4 teaspoon salt. Cook until artichokes are lightly brown and tender, about 6 minutes.
- Cook and Drain Spaghetti: Add spaghetti and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain spaghetti and return spaghetti to pot.
- Toss Spaghetti with Sauce: Stir parsley, lemon juice, red pepper flakes, remaining 3 tablespoons oil, sautéed garlic, artichokes, and 2 tablespoons reserved pasta cooking water into spaghetti. Season with remaining tablespoon raw garlic, salt, and pepper to taste. Add reserved pasta cooking water as needed to loosen sauce. Serve, passing the Parmesan separately.
Yield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
For the best spaghetti with garlic and oil recipe, we found that a combination of cooked and raw garlic made our dish shout with flavor. A strategic amount of extra-virgin olive oil along with cooking water coated the spaghetti well. A sprinkle of red pepper flakes and parsley was the finishing touch for our best spaghetti with garlic and oil recipe.
Before You Begin
This recipe requires 12 minced garlic cloves, which measures 4 tablespoons. Three tablespoons are sautéed and the remaining tablespoon is stirred into the pasta raw, when finishing the dish. To quickly thaw the artichoke hearts, place them in a bowl, cover with plastic wrap, and microwave for about 5 minutes. Drain thoroughly before using. Round out this light pasta dish with a salad of hearty greens and crusty bread.
This recipe was published in our cookbook The Best 30-Minute Recipe.
Instructions
- Making the Minutes Count: Prep the remaining ingredients while the garlic is sautéing.
- Boil Water for Spaghetti: Bring 4 quarts water to boil in large pot.
- Sauté Garlic: Cook 3 tablespoons of oil, 3 tablespoons of garlic, and 1/2 teaspoon salt in 10-inch nonstick skillet over low heat, stirring often, until garlic is sticky, foamy, and straw-colored, about 10 minutes. Transfer to a small bowl.
- Cook Artichokes: Add 1 tablespoon oil to skillet and return to high heat until shimmering. Add artichokes and 1/4 teaspoon salt. Cook until artichokes are lightly brown and tender, about 6 minutes.
- Cook and Drain Spaghetti: Add spaghetti and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain spaghetti and return spaghetti to pot.
- Toss Spaghetti with Sauce: Stir parsley, lemon juice, red pepper flakes, remaining 3 tablespoons oil, sautéed garlic, artichokes, and 2 tablespoons reserved pasta cooking water into spaghetti. Season with remaining tablespoon raw garlic, salt, and pepper to taste. Add reserved pasta cooking water as needed to loosen sauce. Serve, passing the Parmesan separately.
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