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Artichokes, Crisped Salami & Pine Nut Spaghetti with Aglio e Olio

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Artichokes, Crisped Salami & Pine Nut Spaghetti with Aglio e Olio are all a fabulous combination. It makes a delicious pasta.

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Rate this recipe 4.6/5 (14 Votes)

Ingredients

  • 1 pound spaghetti
  • kosher salt & pepper
  • 1/3 cup pine nuts
  • 3-4 ounces thinly sliced Genoa salami, sliced into thin strips and separated with your fingers (they tend to stick together)
  • 6 tablespoon plus 1 t. extra-virgin olive oil, divided
  • 3 tablespoon finely minced garlic, divided
  • 1/4 teaspoon red pepper flakes
  • 1 pound frozen, quartered artichoke hearts, thawed and drained well
  • 3 tablespoon lemon juice
  • 1/3 cup minced fresh parsley

Details

Adapted from applesandsparkle.com

Preparation

Step 1

Bring about 4 quarts of water to a boil in a large pot. Add about 1 tablespoon of kosher salt and spaghetti. Cook, stirring occasionally until the pasta is al dente (according to package directions), drain, reserving about 1/2 cup of the starchy pasta cooking water. Return the pasta to the pot and set aside while preparing the remaining ingredients.

Meanwhile, heat a large nonstick skillet over medium heat, add pine nuts and toast, watching them carefully as they can burn extremely easy. When lightly toasted, remove pine nuts from skillet and set aside. Return pan to heat, add 1 teaspoon oil and salami. Cook stirring often, separating the strips, until the salami is crisp and browned, about 5 minutes. Remove to a paper towel-lined plate. Pour out the rendered fat from the skillet and wipe out with paper towels.

Return the skillet to the burner, reduce the heat to medium-low. Add 3 tablespoons oil, 2 1/2 tablespoon of the minced garlic and a pinch of salt. Cook, stirring frequently until the garlic is sticky and straw-colored, about 10 minutes. Scrape the garlic and oil into a small bowl. Return the skillet to the burner and increase the heat to high. Add 1 tablespoon oil, the thawed artichokes and 1/4 teaspoon kosher salt. Cook, stirring occasionally, until the artichokes are well browned (adjusting the heat as necessary) about 6 minutes.

To the drained pasta, add the browned artichokes, cooked garlic and oil, remaining 1/2 tablespoon raw garlic, remaining 2 tablespoon olive oil, red pepper flakes, lemon juice, parsley, salami and pine nuts. Add in the reserved pasta cooking water as necessary if the dish is lacking moisture. Adjust seasoning with salt & pepper.

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