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Recipe courtesy of Food Network Kitchen
Orecchiette with Artichokes
Total:
30 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
30 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup cooking water, then drain.

Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the artichokes and season with salt. Cook, turning halfway through, until browned, about 5 minutes. Transfer to a plate.

Add the remaining 2 tablespoons olive oil, the garlic and beans to the skillet. Cook, stirring occasionally, until the garlic is golden, about 2 minutes. Stir in the cherry tomatoes, red pepper flakes and 1/2 teaspoon salt. Bring to a simmer; cook, stirring occasionally, until slightly thickened, about 3 minutes.

Add the pasta and the reserved cooking water to the skillet. Cook, stirring, until the pasta is coated, about 1 minute. Stir in the parsley, parmesan and artichokes; season with salt and pepper. Drizzle each serving with olive oil and top with more parmesan.

Photograph by Antonis Achilleos

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