Spaghetti with Garlic, Olive Oil, and Artichokes

Published May 8, 2007.

Why this recipe works:

For the best spaghetti with garlic and oil recipe, we found that a combination of cooked and raw garlic made our dish shout with flavor. A strategic amount of extra-virgin olive oil along with cooking water coated the spaghetti well. A sprinkle of red pepper flakes and parsley was the… read more

For the best spaghetti with garlic and oil recipe, we found that a combination of cooked and raw garlic made our dish shout with flavor. A strategic amount of extra-virgin olive oil along with cooking water coated the spaghetti well. A sprinkle of red pepper flakes and parsley was the finishing touch for our best spaghetti with garlic and oil recipe.

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Serves 4 to 6

This recipe requires 12 minced garlic cloves, which measures 4 tablespoons. Three tablespoons are sautéed and the remaining tablespoon is stirred into the pasta raw, when finishing the dish. To quickly thaw the artichoke hearts, place them in a bowl, cover with plastic wrap, and microwave for about 5 minutes. Drain thoroughly before using. Round out this light pasta dish with a salad of hearty greens and crusty bread. This recipe was published in our cookbook The Best 30-Minute Recipe.

Ingredients

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