Artichoke Aglio e Olio

Frequently I get home from a long day at work, take a look in my fridge and pantry, and realize I haven’t been to the grocery store in at least 2 weeks….Needless to say, in times like this, it’s important to fall back on some classic, simple food that you probably have most of the ingredients for already.

I was first turned on to a similar recipe like this while living in a small, dark apartment with limited food options nearby.  A close take-out Italian place offered a dish called “Linguine Aglio e Olio,” which basically translates to “pasta with lots of garlic and olive oil. ” It was such a simple dish, but incredibly satisfying and certainly a dish that pretty much anyone could make.  The garlic is intense, but I’m certainly a proponent of “the more garlic the better” philosophy.

Start by boiling a large pot of water.

While the water is coming to boil, heat 3 tablespoons of olive oil, 3 tablespoons of garlic, and 1/2 teaspoon of salt over low heat in a 10-inch nonstick skillet.  Stir often until the garlic is sticky, foamy, and straw-colored, about 10 minutes.  Remove the mixture from heat and transfer the garlic to a small bowl.

Cooked garlic (left) vs Raw garlic (right)

Once your water is boiling, add the spaghetti (I always use whole grain, but use what you’d like) and 1 tablespoon of salt and cook until al dente.  Reserve 1/2 cup of the cooking water, drain the spaghetti and return it to the now empty pot.

While the pasta is cooking, Add 2 packages of thawed, frozen artichokes and 1/4 teaspoon of salt back in to the skillet you used for the garlic.  Cook until the artichokes are lightly browned and tender, about 6 minutes.

Once you’ve added the spaghetti back into the pot, stir in the parsley, lemon juice, red pepper flakes, remaining 3 tablespoons of olive oil, sautéed garlic, cooked artichokes, and the reserved pasta water as needed to loosen the sauce.

Serve, passing Parmesan cheese separately.

Basic. Simple. Delicious.


  • 6 tablespoons extra-virgin olive oil
  • 12 garlic cloves, minced
  • Salt/Pepper
  • 1 pound spaghetti
  • 3 tablespoons fresh minced parsley
  • 2 teaspoons fresh lemon juice
  • 1/3 teaspoon red pepper flakes
  • 2 (9-ounce) package of frozen artichoke hearts, thawed
  • Parmesan cheese, for passing

Original Recipe, The Best 30-Minute Recipe

Serves 4 to 6

Tags: , , , , ,

Categories: Pasta, Recipes

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2 Comments on “Artichoke Aglio e Olio”

  1. June 5, 2012 at 9:10 pm #

    I have a love of artichokes that borders on retarded… I’m definitely going to have to try this!

    • June 6, 2012 at 12:13 pm #

      I used to have the hardest time finding frozen artichokes in my grocery store…Finally, they put in a Trader Joes near me and they carry them, in case you have a similar problem!

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