Ingredients with Measurements:
- 1 pound of berlingozzo pasta
- 2 cans of artichoke hearts, drained and chopped
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of olive oil
- 2 cloves of garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot for boiling pasta
- Colander
- Large skillet
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the berlingozzo pasta and cook according to the package instructions until al dente. Drain the pasta in a colander and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the chopped artichoke hearts to the skillet and sauté for 5-7 minutes until they are tender and lightly browned.
4. Add the cooked berlingozzo pasta to the skillet and toss to combine with the artichokes.
5. Sprinkle the grated Parmesan cheese over the pasta and toss again until the cheese is melted and the pasta is coated.
6. Season with salt and pepper to taste.
7. Serve the berlingozzo with artichokes and Parmesan hot, garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
N/A
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 15g
Carbohydrates: 55g
Protein: 15g
Sodium: 400mg
Substitutions for ingredients:
- Berlingozzo pasta can be substituted with any other short pasta such as penne or fusilli.
- Fresh artichokes can be used instead of canned artichoke hearts.
- Pecorino Romano cheese can be used instead of Parmesan cheese.
Variations:
- Add cooked chicken or shrimp to the pasta for a protein boost.
- Use sun-dried tomatoes instead of artichokes for a different flavor profile.
- Add a splash of white wine to the skillet when sautéing the artichokes for extra flavor.
Tips and tricks:
- Be sure to drain the artichoke hearts well before chopping them.
- Reserve some of the pasta cooking water to add to the skillet if the pasta seems dry.
- Don't overcook the artichokes or they will become mushy.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pasta in the microwave or on the stovetop with a splash of water or chicken broth to keep it from drying out.
Presentation ideas:
Serve the pasta in a large bowl or on individual plates. Garnish with fresh parsley for a pop of color.
Garnishes:
Fresh parsley
Pairings:
- Serve with a crisp green salad and a glass of white wine.
- Garlic bread or bruschetta would also be a great accompaniment.
Suggested side dishes:
- Green salad
- Garlic bread
- Bruschetta
Troubleshooting advice:
- If the pasta seems dry, add a splash of pasta cooking water or chicken broth to the skillet.
- If the artichokes are too mushy, reduce the cooking time or use fresh artichokes instead of canned.
Food safety advice:
- Be sure to cook the pasta and artichokes to the appropriate temperature to avoid foodborne illness.
- Store leftovers promptly in the refrigerator.
Food history:
Berlingozzo is a traditional pasta from Tuscany, Italy. Artichokes are also a popular ingredient in Tuscan cuisine.
Flavor profiles:
Savory, garlicky, cheesy, and slightly tangy from the artichokes.
Serving suggestions:
Serve as a main dish for lunch or dinner.
Related Categories
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Region: Italian