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Pasta with Garlic, Olive Oil, and Artichokes


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  • 7 tablespoons olive oil
  • 12 cloves garlic, minced
  • salt, to taste
  • pepper, to taste
  • 16 ounces pasta
  • 3 tablespoons fresh parsley, chopped
  • 2 teaspoons lemon juice
  • 1/4 teaspoon red pepper flakes
  • parmesan cheese, grated
  • 2 packages frozen artichoke hearts, thawed and drained



Step 1

1. Boil water for pasta
2. Saute 3 tablespoons garlic in 3 tablespoons oil and 1/2 teaspoon sasltin 10-inch nonstick skillet over low heat about 10 minutes. Transfer to small bowl.
3.Add 1 tablespoon of oil and 1/4 teaspoon salt to skillet and cook artichokes until lightly browned and tender. About 6 minutes.
4. Add 1 tablespoon salt to water and cook pasta according to package directions. Drain reserving about 1/2 cup of pasta water. Return to pot.
5. Stir parsley, lemon juice, red pepper, remaining 3 tablespoons of oil, sauteed garlic,artichokes, and 2 tablespoons reserved water into the pasta. Season with remaining raw garlic, salt and pepper to taste. Add more water as required to loosen sauce. Serve with parmesan.


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