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Dinner This Week: Garlicky Spaghetti

This week’s menus include Garlicky Spaghetti with Artichokes and Hazelnuts, Sautéed Tilapia with Cilantro Chimichurri, and Beef Tacos for dinner in about an hour.

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

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Dinner 1: Garlicky Spaghetti and Steamed Broccolini

pastabroccolini

Game Plan: Prep the ingredients for both dishes, including cutting the broccolini. Toast the garlic for the pasta (step 1) while the water comes to a boil. Start cooking the pasta. While the pasta is boiling, steam the broccolini. Keep the broccolini warm while finishing the pasta.

The key to our Garlicky Spaghetti with Artichokes and Hazelnuts is to make the most of the garlic. We toast 2 tablespoons of minced garlic over low heat in ¼ cup of extra-virgin olive oil to ensure that it cooks to a pale golden brown (any darker and its flavor becomes bitter and harsh). We then add 1/2 teaspoon of raw minced garlic near the end of cooking to take advantage of garlic’s dual personality—buttery sweet when toasted and fiery when raw. For Pan-Steamed Broccolini with Lemon and Capers, we split the thicker stems lengthwise so that they are the same size as the thinner ones, allowing for even cooking along the length of the vegetable.

Printable Shopping Lists: Garlicky Spaghetti and Steamed Broccolini

Dinner 2: Sautéed Tilapia and Brussels Sprout Salad

tilapiabrussels

Game Plan: Start by prepping step 1 for both dishes, then prep the remaining ingredients for both dishes. Make the salad and transfer it to a serving platter. Once the salad is done, cook the fish.

For Sautéed Tilapia with Cilantro Chimichurri, we cook the fillets in a nonstick skillet over high heat to maximize flavorful browning without overcooking and drying out the fish. Dividing each fillet into a thick and a thin portion and sautéing them separately allows for more precise cooking and even browning. Finishing with a cilantro chimichurri adds flavor and richness to this lean fish. Our Brussels Sprout Salad with Warm Browned Butter Vinaigrette uses a warm vinaigrette to gently tenderize the shredded sprouts while allowing them to retain their fresh, mustardy taste. Manchego cheese, chopped toasted hazelnuts, and baby arugula add richness, flavor, and peppery zing.

Printable Shopping Lists: Sautéed Tilapia






and Brussels Sprout Salad

Dinner 3: Beef Tacos and Mexican Rice

tacosmexi rice

Game Plan: Start by preparing the rice through step 3. Once the rice has been transferred to the oven, make the taco filling and prep the taco toppings. The finished rice can stand, covered, if it's done before the tacos.

Our Beef Tacos feature a boldly spiced ground beef filling and fresh toppings. For the filling, we start by sautéing onions and garlic, then we add plenty of warm spices including chili powder, cumin, and coriander. Using lean ground beef prevents greasiness, and adding tomato sauce, chicken broth, brown sugar, and vinegar creates roundness and depth. Mexican Rice is a flavorful pilaf-style dish with tender rice infused with tomatoes, chiles, and onion. To keep the rice grains distinct, we rinse them of excess starch before cooking. Equal portions of chicken broth and fresh tomatoes are ideal for a savory liquid base. To further enhance the flavor, color, and texture, we also add a little tomato paste.

Printable Shopping ListsBeef Tacos and Mexican Rice

To view more quick weeknight dinner ideas, check out the rest of the Dinner This Week series.


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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.