Wednesday, February 27, 2008

Spaghettini con Carciofi, Menta e Aglio - Spaghettini w/ artichokes, mint & oil

Some quick dinner fixes that can be used as fancy dinners too!

Spaghettini con Carciofi, Menta e Aglio (Spaghettini w/artichokes, mint & olive oil)
20 baby artichokes or 4-6 regular size ones (fresh or canned)
1/4 cup extra virgin olive oil
12 cloves garlic, peeled
6 oz dry white wine
1 tbl red chile flakes (or grind up chile de arbol w/seeds)
1/2 cup mint leaves
Packet spaghettini or other thin pasta Peel and trim the artichokes, leaving the stems intact. Place in acidulated (water w/lemon)water. Rub any cut areas w/ lemon. Place the olive oil and garlic cloves in a pan and place over medium high heat. Cook until the garlic is light golden brown (don't burn). Drain the artichokes and place in the pan with the garlic and cook until tender (occasionally put some wine, when necessary, to slow the cooking), about 10 minutes. Add the chili flakes and mint, stir through, season with salt and pepper and set aside. Cook the spaghettini according to the package directions, until al dente. Drain the spaghettini and toss into the pan with the artichokes. Toss all over high heat 1 minute, then divide evenly among four warmed pasta bowls and serve immediately.

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