When it comes to familiar foods, the right ingredients make all the difference. You want to take your dish to the next level? You’ve gotta use high quality stuff! Makes sense, right?
This recipe comes from The Twisted Branch, an olive oil and vinegar tap room located in New York. They partnered with Michelle of Mangia Michelle to create a pasta recipe using their Meyer Lemon Olive Oil (omg, how good does that sound already?) that’s perfect for sharing on a warm summer night. From the looks of it, we’d say they nailed it.
- 1 pound spaghetti
- 2 cans artichoke hearts, quartered
- 2 garlic cloves, sliced
- Parsley, chopped
- Extra virgin olive oil
- 1 cup bread crumbs (Italian style)
- 2 tablespoons meyer lemon extra virgin olive oil (plus extra to garnish each dish)
- Freshly ground pepper
- Cyprus flake sea salt (for garnish)
- Grated parmigiano reggiano cheese (for garnish)
- Optional: red pepper flakes
- Preheat oven to 375 degrees.
- Fill a large pot with water. Put over high heat and begin to bring to a boil.
- Drain the artichokes, squeezing out as much liquid as possible.
- Put artichokes in a bowl. Drizzle one tablespoon extra virgin olive oil, ½ teaspoon salt and a pinch of freshly ground black pepper.
- Spread the seasoned artichokes out on a baking sheet.
- Bake for 15-16 minutes, flipping halfway through.
- Once the water begins to boil, add the spaghetti. Cook the spaghetti according to the package.
- When the pasta only has 4 minutes left, put a large saute pan over medium heat. Add 2 tablespoons extra virgin olive oil. Add the garlic. Saute for a few minutes. Toss the garlic to avoid burning.
- When the pasta is done, reserve one cup of cooking water. Add the pasta to the pot with the garlic and oil. Toss the pasta to coat.
- To the pasta, add 2 tablespoons of meyer lemon olive oil. Toss to coat. Add the chopped parsley, red pepper flakes (½ teaspoon; or more or less depending on your preference), and bread crumbs. Toss the pasta to coat. Slowly add the cooking liquid, ¼ cup at a time. You may not use the entire cup if you think you don’t need any more liquid.
- Add the artichokes and toss everything together.
- Serve pasta. Garnish with a drizzle of the meyer lemon olive oil, the Cyprus flake sea salt and parmigiano reggiano cheese.
What do you typically add to your pasta dishes? I use a lot of red peppers and onions, personally. So flavorful! —Kristen