Fettuccine with Artichokes and Parmesan
- Mar 31, 2024
- 1 min read
This fettuccine with artichokes and Parmesan is a simple yet elegant dish, perfect for both weeknight dinners and special meals. Tender pasta, delicate artichokes, and savory Parmesan come together in a rich, flavorful recipe that feels special with minimal effort
Fettuccine with Artichokes and Parmesan
Ingredients
4 cups jarred artichokes in water
¼ cup olive oil
4 garlic cloves, minced
2 anchovy fillets, minced
1 Tablespoon fresh oregano
1/8 teaspoon red chili flakes
½ cup dry white wine
½ pound fettuccine
½ cup Parmesan cheese
1/4 cup fresh parsley
1 ½ teaspoons lemon zest
2 Tablespoons baked breadcrumbs for topping
Method
Cook the fettuccine according to package directions, drain, and set aside. Saving 1/14 cup of the pasta water in reserve.
Rinse the artichoke hearts and cut away any loose leaves, slice in half
Heat 1 Tablespoon olive oil in a large saucepan, and cook the artichoke hearts until spotty brown, about 7 or 8 minutes. Stir in garlic, anchovies, oregano, and red pepper flakes, and cook until fragrant, about 1 minute. Stir in the wine and bring to a simmer.
Add the pasta back into the pot you cooked it in, add 1 cup of the reserved pasta water, the artichoke mixture, Parmesan, parsley, lemon zest, and the remaining olive oil. Toss to combine.
Serve in a pasta bowl with more Parmesan and the baked breadcrumbs on top.
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