Orecchiette with Artichokes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 570 calorie
- Total Fat
- 18 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 1 milligrams
- Sodium
- 410 milligrams
- Carbohydrates
- 86 grams
- Dietary Fiber
- 11 grams
- Protein
- 20 grams
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
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.