Spaghetti with artichokes and hazelnuts comes together in a snap. And it really delivers in terms of flavor. You’re gonna love the combination of baby artichokes, crunchy hazelnuts, chile flakes, fennel seeds, Parmesan, and a squeeze of lemon. It’s outstanding.
The key to a flavor-packed spaghetti made from pantry ingredients is making the most of the garlic. We mince our garlic to make sure that all of it cooks at the same rate. Toasting the garlic over low heat in 1/4 cup of extra-virgin olive oil ensures that it cooks to a pale golden brown. Any darker and its flavor goes from delicately buttery and sweet to bitter and harsh.–America’s Test Kitchen
WHY DO YOU USE PASTA WATER TO THIN PASTA SAUCE?
This recipe from America’s Test Kitchen asks you to reserve the water you boiled your pasta in, and then tells you to add it back in. But why? As long as you’re not boiling your pasta in gallons and gallons of water, the leftover water will be filled with the starch that’s been boiled off your noodles.
And that water–we’ve heard it called “liquid gold” before–is the secret to thinning out sauces and adding an extra velvety touch to your pasta dishes. Full of starch and salt (and it’s already warm), it emulsifies with the other ingredients in your sauce to help it cling to the noodles, as well as adding a creamier texture and depth of flavor.
Spaghetti with Artichokes and Hazelnuts
This simple, but loaded with flavor, meal is full of tender artichoke hearts, chile peppers, fennel seeds, garlic, and Parmesan. Using starchy pasta water in the sauce makes everything velvety and smooth.
Serving: 1servingCalories: 901kcal (45%)Carbohydrates: 96g (32%)Protein: 30g (60%)Fat: 44g (68%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 4gMonounsaturated Fat: 19gCholesterol: 26mg (9%)Sodium: 912mg (40%)Potassium: 421mg (12%)Fiber: 8g (33%)Sugar: 5g (6%)Vitamin A: 1480IU (30%)Vitamin C: 29mg (35%)Calcium: 404mg (40%)Iron: 4mg (22%)
Originally published August 13, 2021