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Prep Time10 minutes
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Cook Time10 minutes
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Serving2
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This dish is one I fell in love with at Fausto’s my favorite neighborhood restaurant. The first time I made it, I over-thought the entire process, roasting garlic, de-fuzzing and steaming fresh artichokes, making homemade pasta, etc. I’m not saying that I wasted my time, but the real beauty of this dish is in its simplicity. So I tried it again. This time, I sauteed some fresh garlic in olive oil, tossed in some canned artichokes, black Kalamata olives and cherry tomatoes, and poured in a splash of Swanson’s chicken broth. It’s hard to beat the fresh pasta you can find now in the grocery store. The success of this amalgamation depends on the quality of the individual ingredients. Good salty olives, sweet cherry tomatoes and sliced canned artichokes add up to something truly divine. Use the best olive oil you can find because you will really taste it. Top it all off with a sprinkle of lemon zest and a shower of parsley. This is not slow-cooking although if you must (and sometimes I must) you can prep your ingredients ahead of time, start the movie, and then toss everything in a hot skillet about 15 minutes before you intend to dine. Give yourself a break and don’t overthink this one.
Ingredients
Pasta Con Carciofi
Directions
Do your mise en place. Chop the garlic, slice the canned and drained artichokes and zest the lemon. Halve the cherry tomatoes and salt them. Chop the parsley. Bring a big pot of water to the boil for your pasta.
Swirl some olive oil in a hot 10 inch non-stick skillet. Don't be stingy with the garlic. I used about half of a large head of garlic, minced and chopped. Sauté the garlic until it is a nice nutty brown color. Take care with your garlic - this may be the most important step in this recipe.
When the garlic is brown, toss in the sliced artichokes, halved cherry tomatoes and olives.
Cook and stir until the artichokes and cherry tomatoes are soft but not mushy. Add the chicken stock, about 1/2 of a can.
Add the lemon juice. I squeezed about 1/4 of a large lemon over the skillet and that was enough. Lower the heat and let the sauce simmer and reduce.
While the sauce is reducing, boil the linguine for 2 minutes and then drain.
Add the linguine to the skillet and toss with the sauce.
Plate, and then sprinkle with lemon zest and parsley. Crack some black pepper over the pasta. Swirl some more olive oil over the dish. Serve and enjoy!
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