Spaghetti with Garlic, Olive Oil, and Marinated Artichokes

Indulge in the simple yet flavorful delight of spaghetti with garlic and olive oil, known as aglio e olio in its native Italy. This classic dish relies on the bold and aromatic presence of garlic, and our recipe takes it up a notch with a generous use of 12 cloves. Slowly cooking the garlic over low heat transforms it into a golden, nutty-tasting, and subtly sweet component of the sauce. To enhance the flavors even further, we incorporate marinated artichokes, a staple of antipasto platters, which provides a flavorful backbone to the garlicky sauce, eliminating the need for additional herbs or aromatics. Adding a touch of raw garlic and extra olive oil intensifies the garlic essence in each bite when combined with the browned artichokes and cooked pasta. For those seeking a bit of heat, a pinch of red pepper flakes can be added to the skillet with the garlic. Experience the harmony of garlic, olive oil, and artichokes in this delightful and quick-to-prepare spaghetti dish.

INGREDIENTS:

• 7 tablespoons extra-virgin olive oil
• 12 garlic cloves, minced
• Salt and pepper
• 3 cups drained marinated artichokes (14 ounces), patted dry
• 1 pound spaghetti
• 1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
• 3 tablespoons minced fresh parsley

PREPARATIONS:

1. In a 10-inch nonstick skillet, cook 3 tablespoons of olive oil, 3 tablespoons of minced garlic, and ½ teaspoon of salt over low heat. Stir often until the garlic foams and turns sticky and straw-colored approximately 10 minutes. Transfer the mixture to a bowl and stir in the remaining 3 tablespoons of olive oil and the remaining minced garlic.
2. Heat the remaining 1 tablespoon of olive oil in the same skillet over high heat until shimmering. Add the artichokes and cook until the edges are crisp and browned, about 6 minutes.
3. Meanwhile, bring a large pot with 4 quarts of water to a boil. Add the spaghetti and 1 tablespoon of salt. Cook the pasta, stirring often, until it reaches the desired al dente texture. Reserve ½ cup of the cooking water, then drain the pasta and return it to the pot.
4. Stir 2 tablespoons of the reserved cooking water into the garlic mixture to loosen it. Add the garlic mixture, browned artichokes, grated Parmesan cheese, and minced parsley to the pasta. Toss to combine.
5. Season with salt and pepper to taste and add the remaining reserved cooking water as needed to adjust the consistency.
6. Serve the spaghetti with garlic and olive oil, garnishing with extra-grated Parmesan cheese.

YIELD: The recipe yields servings for multiple people.

TIPS:

• Consider adding a pinch of red pepper flakes to the skillet with the garlic for a spicy twist.
• Ensure the artichokes are patted dry to achieve a crispy texture when cooked.
• Taste the dish before seasoning with additional salt, as the artichokes can vary in saltiness.

In conclusion, spaghetti with garlic and olive oil, or aglio e olio, presents a timeless and delicious dish that celebrates the simplicity of quality ingredients. Our recipe elevates this classic with a generous amount of garlic, slowly cooked to perfection, resulting in a nutty and subtly sweet flavor profile. The addition of marinated artichokes brings depth and complexity to the dish, eliminating the need for additional herbs or aromatics. The combination of garlic, artichokes, and olive oil creates a flavorful sauce that coats the al dente spaghetti. The crispy edges of the browned artichokes provide a delightful textural contrast. To add a touch of spice, consider incorporating red pepper flakes. Be sure to taste the dish before seasoning it with additional salt due to the variation in the saltiness of the artichokes. Savor each bite of this comforting and satisfying pasta dish, garnished with grated Parmesan cheese. Experience the magic of aglio e olio in your own kitchen with this straightforward and delicious recipe.