Orecciette with Arichokes

Everything cooks together in one pot - prepare to be amazed.

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • Kosher salt
  • 12 ounces orecchiette pasta
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 10 -ounce package frozen artichoke hearts, thawed
  • 3 cloves garlic, thinly sliced
  • 1 15 -ounce can white beans, drained, rinsed and patted dry
  • 1 15 -ounce can cherry tomatoes
  • 1/4 teaspoon red pepper flakes
  • 3/4 cup roughly chopped fresh parsley
  • 1/4 cup grated parmesan cheese, plus more for topping
  • Freshly ground pepper
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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