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Artichoke Pasta (Pasta ai Carcofi) Recipe

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4.1 from 86 reviews

Artichoke Pasta (Pasta ai Carciofi) is a deliciously fragrant Italian dish that combines toasted campanelle pasta simmered in savory chicken or vegetable broth with marinated artichoke hearts, fresh herbs, and Parmesan cheese. Enhanced by toasted pine nuts and a drizzle of extra virgin olive oil, this comforting pasta recipe is quick to prepare and perfect for a flavorful weeknight dinner.

Ingredients

For the Pasta and Sauce

  • 1/4 cup pine nuts (optional)
  • 2 tablespoons extra virgin olive oil, plus more to finish
  • 1 small onion, finely sliced lengthwise
  • 1 pound campanelle pasta
  • 3 to 4 garlic cloves, finely chopped
  • 4 cups chicken stock or vegetable broth
  • Kosher salt
  • Freshly ground black pepper
  • 1 24-ounce jar marinated artichoke hearts or 2 12-ounce jars
  • 1/2 cup freshly grated Parmesan, plus more to serve
  • 1/4 cup fresh mint leaves, roughly chopped, plus more to serve
  • 1/4 cup chopped fresh parsley

Instructions

  1. Toast the Pine Nuts: In a small dry skillet over medium-low heat, toast the pine nuts, stirring frequently, until they are golden and fragrant, about 2 to 3 minutes. Once toasted, transfer them immediately to a small bowl to prevent burning and set aside.
  2. Toast the Pasta: Heat 2 tablespoons of extra virgin olive oil in a wide Dutch oven or sauté pan over medium-high heat. Add the finely sliced onion and cook, stirring often, until it begins to brown and caramelize. Next, add the campanelle pasta and chopped garlic to the pan. Stir frequently, allowing the pasta to lightly toast and become fragrant, approximately 3 minutes.
  3. Simmer the Pasta: Pour in 4 cups of chicken stock or vegetable broth along with a pinch each of kosher salt and freshly ground black pepper (about 1/2 teaspoon of each). Bring the mixture to a boil, then reduce the heat to a simmer. Cook, stirring often, until the liquid is mostly absorbed and the pasta is tender, which should take 7 to 10 minutes.
  4. Add the Artichokes: While the pasta simmers, halve or slice any large marinated artichoke hearts lengthwise. Once the pasta is tender, stir in the artichoke hearts along with their brine. Gently combine and continue cooking until the remaining liquid looks silky and clings beautifully to the pasta.
  5. Add the Herbs: Remove the pan from heat and stir in the freshly grated Parmesan cheese, roughly chopped fresh mint, and chopped parsley. Taste the pasta and adjust seasoning with additional salt and pepper if needed.
  6. Finish and Serve: Divide the pasta among serving bowls. Drizzle each portion with extra virgin olive oil, sprinkle with more Parmesan cheese, scatter the toasted pine nuts on top, and garnish with a few fresh mint leaves. Serve immediately for the best flavor and texture.

Notes

  • To make this dish vegetarian, use vegetable broth instead of chicken stock.
  • Toasting the pasta adds a nutty depth that enhances the overall flavor; don’t skip this step.
  • Use fresh herbs as they provide the best bright flavor, but dried can be substituted if fresh is unavailable (reduce quantity accordingly).
  • If pine nuts are not available or preferred, toasted walnuts or almonds can be substituted.
  • Adjust the amount of broth for desired pasta consistency; some like it more saucy while others prefer it drier.

Find it online: https://recipethrive.com/artichoke-pasta-pasta-ai-carcofi-recipe/