Tagliatelle with Artichoke and Lemon | Authentic Taste
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25 min
Quick
Sezamo
O rețetă italiană clasică, rapidă și plină de prospețime, cu paste tagliatelle al dente, inimi delicate de anghinare trase în unt și usturoi, parfumate cu lămâie și parmezan.
Preparation method
Preparing the ingredients
Drain the artichoke hearts and cut them into quarters or medium slices. Peel the garlic cloves and slice them finely. Wash the lemon and finely grate the yellow zest, then squeeze the juice of half a lemon. Finely chop the fresh parsley.
Boiling the pasta and preparing the sauce
Bring a large pot of salted water to a boil. When the water boils, add the tagliatelle pasta and cook until al dente, according to the package instructions (about 7-8 minutes). Reserve a cup of pasta cooking water before draining.
In a large skillet, heat the olive oil and half of the butter over medium heat. Add the sliced garlic and sauté for 1 minute, taking care not to let it burn. Add the chopped artichoke and sauté for 4-5 minutes, until lightly golden brown.
Chef's tip
For an even more intense Mediterranean flavor, you can also add a tablespoon of drained capers or a few chili flakes to the skillet if you'd like a spicy kick.
The pasta cooking water contains starch and is the secret to getting a creamy sauce without adding heavy cream.
Ingredients
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55 min
Under an hour
