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Sunday, March 17, 2013

Pasta with Artichoke and Lemon

1lb. spaghetti or fettucine
2 Tbs.   Extra-virgin olive oil
1large shallot, minced
4garlic clove, minced
1jar (12 oz.) marinated artichoke hearts, chopped
2 Tbslemon juice
1/4cup white wine
2Tbsp. capers
½cup chopped Italian parsley
¼cup chopped basil or sorrel (optional)
3Tbsp. unsalted butter


Salt and freshly ground black pepper


Freshly grated Parmesan cheese

  1. Bring a large pot of salted water to a boil for the pasta. Cook the pasta according to the package directions.
  2. While waiting for the water to boil, start the sauce. Pour in enough olive oil to film the bottom of a large sauté pan. Over medium-low heat, cook the shallot and garlic until soft and fragrant. Add the artichoke hearts, lemon zest and juice, white wine, and capers. Bring to a boil, lower the heat, and cook for about 10 minutes, until the liquid is syrupy and reduced by half. Stir in two-thirds of the chopped parsley and basil/sorrel. Add the butter and continue cooking and stirring until the butter melts and melds into the sauce. Season to taste with salt and pepper and keep on low until the pasta is cooked.
  3. Once the pasta is cooked and drained, toss with the sauce and the remaining chopped herbs. If the sauce doesn’t seem saucy enough to coat the pasta (this will happen if the sauce has been reduced too far), drizzle in a bit of olive oil and toss again. Serve with freshly grated Parmesan cheese.

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