This recipe is a perfect way to amp up the traditional aglio olio recipe without spending too much money and is one of my favourite week night go-to one pot meals. It is so simple to make, so delicious and so healthy for you.
The technique is the same as how you would make your traditional aglio olio. Slowly steeping a ton of fresh garlic and parsley in good flavourful extra virgin olive oil. For the pasta, I like something that cooks a little more quickly, and hence the macaroni instead of spaghetti. And I have transitioned to gluten free pasta these days. I find that staying away from gluten has helped ease my occasional lower back pain.
I love artichoke hearts but the fresh ones are such a pain to prep, with so many layers to peel and discard. And the canned ones always taste so briny. So I always prefer the frozen ones and I always make sure I have a stash of them on hand in my freezer at all times. They are so versatile....you can use them in stir-fries, in casseroles, in soups etc.
As for the protein in this recipe, instead of shrimp, I decided to use edamame beans to keep the dish 100% vegetarian. The edamame beans also add a nice crunchy texture to the overall dish....simply perfect!
Ingredients:
1. 8 oz dried pasta of choice
2. 1½ heads of garlic, minced
3. 1/3 cup extra virgin olive oil
4. ½ teaspoon chili flakes
5. ¼ teaspoon ground black pepper
6. ½ cup flat leaf parsley, chopped
7. 1 cup shelled edamame beans
8. 8 oz frozen or fresh artichoke hearts
9. 1½ cups pasta water
10. ½ teaspoon sea salt or to taste
Method:
1. Bring to boil a medium pot of water, generously salt water and cook pasta until 2 minutes shy of al dente.
2. In a large sauté pan over medium heat, heat olive oil for about 3 minutes. Add minced garlic, chili flakes and pepper and turn heat down to low and let the garlic and chili flakes infuse the olive oil. About 5 to 8 minutes.
3. Add parsley and pasta, edamame beans and artichoke hearts and pasta water to the sauté pan. Mix well to combine. Then turn heat back up to medium and let the liquid reduce slowly until the pan is almost dry.
4. Season with salt to taste and serve!
1. Bring to boil a medium pot of water, generously salt water and cook pasta until 2 minutes shy of al dente.
2. In a large sauté pan over medium heat, heat olive oil for about 3 minutes. Add minced garlic, chili flakes and pepper and turn heat down to low and let the garlic and chili flakes infuse the olive oil. About 5 to 8 minutes.
3. Add parsley and pasta, edamame beans and artichoke hearts and pasta water to the sauté pan. Mix well to combine. Then turn heat back up to medium and let the liquid reduce slowly until the pan is almost dry.
4. Season with salt to taste and serve!
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