Ingredients with Measurements:
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 2 cans of artichoke hearts, drained and chopped
- 1 teaspoon of dried oregano
- 1/4 teaspoon of red pepper flakes
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of grated Parmesan cheese
- 1 pound of svingi (or other short pasta)
Special Equipment Needed:
- Large pot
- Medium skillet
- Colander
Step-by-Step Instructions:
1. Bring a large pot of salted water to a boil.
2. Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the garlic and cook for 1 minute, stirring constantly.
3. Add the artichoke hearts, oregano, red pepper flakes, salt, and black pepper. Cook for 5 minutes, stirring occasionally.
4. Add the Parmesan cheese and stir to combine.
5. Add the svingi to the boiling water and cook according to package instructions.
6. Drain the svingi in a colander and return to the pot.
7. Add the artichoke and Parmesan mixture to the pot and stir to combine.
8. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 495
Fat: 17g
Carbohydrates: 67g
Protein: 16g
Substitutions for Ingredients:
- Olive oil can be substituted with butter or other cooking oil.
- Artichoke hearts can be substituted with canned or frozen spinach.
- Parmesan cheese can be substituted with other types of cheese, such as cheddar or mozzarella.
Variations:
- Add cooked chicken or shrimp to the dish for added protein.
- Substitute the svingi with other types of pasta, such as penne or fettuccine.
- Add other vegetables, such as bell peppers or mushrooms, to the dish.
Tips and Tricks:
- Make sure to drain the artichoke hearts well before adding them to the skillet.
- To save time, use pre-grated Parmesan cheese.
- To make the dish spicier, add more red pepper flakes.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Leftovers can be reheated in the microwave or on the stovetop.
Presentation Ideas:
Serve the svingi with artichokes and Parmesan in a large bowl with a side of garlic bread.
Garnishes:
Garnish the dish with freshly chopped parsley or basil.
Pairings:
This dish pairs well with a crisp white wine, such as Sauvignon Blanc.
Suggested Side Dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting Advice:
If the dish is too dry, add a splash of olive oil or butter.
Food Safety Advice:
Make sure to store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Svingi is a type of pasta that originated in Italy. It is made from durum wheat and is traditionally served with a variety of sauces.
Flavor Profiles:
This dish has a savory flavor with a hint of garlic and Parmesan cheese.
Serving Suggestions:
Serve the svingi with artichokes and Parmesan as a main course or as a side dish.
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Region: Italian