Awesome Spaghetti with Artichokes, Mint & Chilis
Awesome Spaghetti with Artichokes, Mint and Chilis recipe
Yield
4 servingsPrep
15 minCook
20 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | baby |
artichokes
outer leaves removed, stems peeled and soaking in cool, , acidulated water |
*
|
| 4 | cloves |
garlic
thinly sliced |
|
| 1 | large |
red onion
cut into 1/4 inch julienne |
|
| 4 |
jalapeño pepper
seeded and sliced |
*
|
|
| 4 | ounces |
olive oil, extra-virgin
|
|
| 1 | pound |
spaghetti
|
|
| 1 | bunch |
mint leaves
leaves removed and left whole |
*
|
| ¼ | cup |
romano cheese
freshly grated |
*
|
|
black pepper
ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | baby |
artichokes
outer leaves removed, stems peeled and soaking in cool, , acidulated water |
*
|
| 4 | cloves |
garlic
thinly sliced |
|
| 1 | large |
red onion
cut into 1/4 inch julienne |
|
| 4 | each |
jalapeño pepper
seeded and sliced |
*
|
| 115.6 | ml/g |
olive oil, extra-virgin
|
|
| 453.6 | g |
spaghetti
|
|
| 1 | bunch |
mint leaves
leaves removed and left whole |
*
|
| 59 | ml |
romano cheese
freshly grated |
*
|
| 1 | x |
black pepper
ground |
*
|
Directions
Bring 6 quarts water to boil, add 2 tablespoons salt. Slice the trimmed artichokes up and down ¼ inch thick to yield 4 to 5 pieces per artichoke.
Place artichokes in large sauté pan with garlic, onion, jalapenos and olive oil and sauté over medium high heat until artichokes are tender but not too brown. Set aside.
Drop spaghetti into boiling water and cook until tender yet still al dente. Drain in colander over sink, reserving ½ cup pasta water.
Pour hot pasta into sauté pan with artichokes. Turn heat to medium and gently toss to coat pasta with ingredients.
If it seems too dry, add a little of the pasta water and toss again. Toss in mint leaves, grated cheese and toss to mix. Pour into heated serving bowl, grind pepper over and serve.
