Photo: c. foodblogchef 2021
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CREAMY ARTICHOKE PASTA WITH LEMON AND CAPERS
Serves 4
Ingredients:
1 pound thin linguine, fettuccine, or rotini
1 cup ricotta
½ cup extra-virgin olive oil
½ cup freshly grated pecorino or Parmesan
Zest and juice from ½ lemon
¼ cup dry white wine
1 clove garlic minced
1 tablespoon capers
4 canned or frozen (not marinated) artichokes halved
Kosher salt
Freshly ground black pepper
¼ teaspoon of crushed red pepper flakes
Garnish with freshly snipped or torn basil
Optional: serve with Spicy Cajun Shrimp
Preparation:
Bring a large pot of salted water to a boil.
1. While you prepare the sauce, cook your pasta and reserve 1 cup of pasta water before draining the pasta.
2. While the pasta cooks, combine the ricotta, oil, pecorino, lemon juice, and zest in a medium bowl. Season with salt, pepper, and a pinch of red pepper flakes. Set aside.
3. Over medium heat, add a tablespoon of olive oil to a skillet and briefly sauté the garlic and capers stirring constantly, about a minute, don’t let the garlic burn.
4. Add a pinch of red pepper flakes, the artichokes, and the ¼ cup of wine; bring to a boil stirring until the wine has almost evaporated.
5. Reduce the heat to low and add the ricotta mixture and stir. Add a ¼ cup of reserved pasta water if the sauce is too thick and not creamy smooth. Keep adding a ¼ cup of pasta water at a time, stirring constantly until the sauce is creamy and the consistency you want. Check for salt and pepper to your taste.
6. Add the cooked pasta to the sauce and stir gently to coat.
7. Sprinkle with grated pecorino or parmesan and garnish with basil, and more freshly ground black pepper.
Optional: serve as above garnished with 3-4 Spicy Cajun Shrimp.