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Linguine with Artichoke Hearts, Garlic, and Red Chili

September 10, 2010

Linguine with Artichoke Hearts, Garlic, and Red Chili
As corny this sounds, I did a “Things that make you go Mmmmm” dance by the stove as I took a bite of this dish today. I’m talking a symphony of flavor in every mouthful. This is going to be my one of my new go-to recipes when I’m at a push for time. Twenty minutes to heaven ladies and gentlemen. Although this could be considered a light and summery dish, it’s a winner that I’ll be making all year ‘round. 

The extra virgin olive oil in the sauce takes center stage in all of its fruity glory. It absolutely sings on your tongue. If you have a phobia of chilli, do not fret. By deseeding the chilli, you are taking away the powerful punch, and left with a mellow, warming bite. We had it for dinner this evening, and to be honest, I was more worried about what Jake would think of the artichokes. To my surprise, he gobbled up his dinner up in a heartbeat, then asked for more. Toby finished his meal and said,” it’s so good that it doesn’t need the artichokes!” Not exactly the response I was hoping for, but I still appreciate the enthusiasm. Not one single artichoke was left on his plate and that wasn’t lost on me. Go on, give it a whirl and see for yourself.

Linguine with Artichoke Hearts, Garlic, and Red Chili

1 pack linguine
freshly grated Parmesan

Sauce
1 can good quality artichoke hearts drained and quartered
2 cloves garlic minced
1 cup flat leaf parsley chopped
1 red chilli deseeded and chopped
1 cup extra virgin olive oil
juice of a ripe lemon
fine sea salt and freshly round black pepper to taste

1. In a bowl, combine all of the sauce ingredients. Stir to combine, and set aside.
2. Bring a large pot of salted water to a boil, and cook the linguine for 9 minutes (or until al dente). Drain. 
3. Put the pasta back into the pot and pour on the sauce. Toss to combine and serve immediately with freshly grated Parmesan.

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Category: Mains, Pasta and Noodles

Comments
One Response to “Linguine with Artichoke Hearts, Garlic, and Red Chili”
  1. Anonymous says:
    September 10, 2010 at 6:50 am

    "It's so good it doesn't need the artichokes" Ha Ha Ha Ha Ha!!! LOL ROTFL. And all those other corny sayings I never use. That really gets my goat. I can honestly say I've never laughed so hard to a recipe blog before, or maybe I just really needed a good laugh today (or maybe it's just because I know Toby and can totally picture him saying this).

    Pasta is always a HUGE hit at my house and I'll never complain about a single ingredient in this one. SOLD! Thanks…

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