Wednesday, February 15, 2006

Pasta with Artichokes

I had pasta with artichokes in Italy (Saturday, 12/24). At the time, I said,

Pasta with artichokes was a great appetizer and struck me as really easy to make: it looked like just artichokes, olive oil, and red pepper flakes.

And so it was. I put in some garlic, too. You can buy artichoke hearts at Culinaris on Perc utca in Óbuda.

  • 1 lb. spaghetti
  • 30 dekagrams (a bit more than a half pound) of artichoke hearts in oil
  • 1 clove garlic
  • 1/4 tsp. (or so) red pepper flakes
  • Olive oil, salt, pepper

Boil water. Cut up the artichoke hearts. When the water is boiling, add the pasta and start heating some of the artichoke oil along with some normal olive oil. When it's hot, add the diced garlic, red pepper flakes, salt, and pepper. When the garlic starts to brown, add the artichokes. Take the pasta out when it's done, toss it with some olive oil, and add the sauce.

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