Every kitchen should have one recipe that requires almost nothing from the pantry and looks like more work than it was. This is that recipe.
The artichoke patè goes into the pan with a splash of the pasta’s cooking water. The starch in the water is what makes the sauce fluid and glossy rather than thick and clumped. The same principle applies here as in every Roman pasta: heat, starch, and a little patience with the tongs.
The patè is already seasoned with garlic, parsley, and a little acid. You are adding the pasta, the water, and some Parmigiano. The lemon zest at the end is optional but cuts through the richness cleanly.
Set servings and units first. You can change them anytime.
Bring a large pot of water to a rolling boil. Salt generously: about 10g (1 tablespoon) per liter. Start the sauce now so the steps overlap.
Warm the olive oil in a wide skillet over medium-low heat. Add the garlic clove, lightly crushed but left whole. Infuse for 2 minutes until fragrant and pale gold. Do not let it brown. Remove and discard the garlic.
Reduce the heat to low. Spoon the artichoke patè into the pan and stir into the garlic-scented oil. Warm 1 to 2 minutes, stirring gently. Add 4 tbsp of the boiling pasta water and stir until the patè loosens into a fluid sauce. Turn off the heat.
Drop the spaghetti into the boiling water. Cook for 8 minutes. Before draining, scoop out 1 cup of pasta cooking water with a ladle and set aside.
Transfer the spaghetti directly to the pan using tongs. Do not rinse.
Turn the heat to medium-low. Add 4 tbsp of pasta water and toss continuously with tongs for 60 to 90 seconds. Add the Parmigiano in two additions, tossing between each. Continue adding pasta water a splash at a time until the sauce is glossy and coats each strand.
Remove from heat. Add lemon zest if using, a grind of black pepper, and the chopped parsley. Toss once more. Taste and adjust salt. Plate immediately into warm bowls.
You made Spaghetti al Patè di Carciofi. Time to eat.
A new recipe in your inbox each month. No noise.
The patè is already salted, acidified, and flavoured with garlic. Do not salt the sauce separately before tasting at the end. The mantecatura is not optional: adding patè to drained, dry pasta gives gluey, uneven coating. Pasta water starch is what makes the sauce emulsify and cling. Reserve more water than you think you need.
Each Gusta product is hand-selected and imported direct from Italy. Add what you need, or grab the whole set in one click.
2 items in stock $48.44
Six Italian regions. Nothing reformulated. Imported direct.
No comments yet. Be the first.