Spaghetti with Garlic, Olive Oil, and Artichokes
The marriage of cooked and raw garlic as well as a generous splash of extra-virgin olive oil just before serving make this simple dish shout with flavor.
Keywords
- Main Courses
- Italian
- Europe
- Grains
- Rice & Beans
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Cooking tools:
- Pot
- Nonstick skillet
- Mixing bowl
- Measuring spoon
- Measuring cup
- Colander
- Wooden spoon
- Tongs
- Chef's knife
- Cutting board
- Microwave
- Plastic wrap
- Stove
- Serving bowl
- Spoon
- Garlic press
- Grater
- Can opener
Ingredients
- 7 tablespoons extra virgin olive oil
- 12 garlic cloves, minced (see note)
- 2 (9-ounce) packages frozen artichoke hearts, thawed and drained (see note)
- 1 pound spaghetti
- 3 tablespoons fresh parsley leaves
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon red pepper flakes
- Grated Parmesan cheese (for serving)
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