Ingredients with Measurements:
- 1 pound capriola pasta
- 2 cans of artichoke hearts, drained and chopped
- 4 cloves of garlic, minced
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking artichokes and garlic
Step-by-step instructions:
1. Bring a large pot of salted water to a boil.
2. Add the capriola pasta and cook according to package instructions until al dente.
3. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
4. Add the minced garlic and cook for 1-2 minutes until fragrant.
5. Add the chopped artichoke hearts to the skillet and cook for 5-7 minutes until tender.
6. Drain the cooked pasta and add it to the skillet with the artichokes and garlic.
7. Toss everything together until the pasta is coated in the artichoke and garlic mixture.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with grated Parmesan cheese.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- N/A
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 18g
- Carbohydrates: 60g
- Protein: 14g
Substitutions for ingredients:
- Capriola pasta can be substituted with any other type of pasta.
- Fresh artichokes can be used instead of canned artichoke hearts.
- Grated Pecorino Romano cheese can be used instead of Parmesan cheese.
Variations:
- Add sliced cherry tomatoes to the skillet for a pop of color and flavor.
- Use roasted garlic instead of minced garlic for a sweeter, milder flavor.
- Add cooked chicken or shrimp to the skillet for a protein boost.
Tips and tricks:
- Be sure to drain the artichoke hearts well before adding them to the skillet.
- Reserve some of the pasta cooking water to add to the skillet if the pasta seems dry.
- Don't overcook the artichokes, as they can become mushy and lose their flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Capriola with Artichokes and Garlic in individual bowls, garnished with fresh parsley.
Garnishes:
- Grated Parmesan cheese
- Fresh parsley
Pairings:
- Serve with a crisp green salad and a glass of white wine for a complete meal.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the pasta seems dry, add some of the reserved pasta cooking water to the skillet.
Food safety advice:
- Be sure to cook the pasta and artichokes to the proper temperature to avoid any foodborne illnesses.
Food history:
- Capriola pasta is a type of long, thin pasta that originated in Italy.
Flavor profiles:
- The Capriola with Artichokes and Garlic has a savory, garlicky flavor with a slightly tangy note from the artichokes.
Serving suggestions:
- Serve the Capriola with Artichokes and Garlic as a main dish for a quick and easy weeknight dinner.
Related Categories
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Region: Italian