This pantry pasta relies on marinated artichokes and capers to pack a briny punch. Some of the brining liquid gets used to help flavor the pasta, and a bit of honey is added to the mixture for balance. Seasoned and toasted panko breadcrumbs make for a delightfully crunchy topping.
Total time: 20 mins
Make Ahead: The toasted panko can be prepared and stored in an airtight container at room temperature up to 3 days.
Storage Notes: Leftover pasta can be refrigerated for up to 4 days.
Servings:
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 2-4 servings
Ingredients
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Kosher salt
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8 ounces spaghetti, or any other long pasta
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4 tablespoons extra-virgin olive oil, divided
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1/2 cup panko or other breadcrumbs
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1 teaspoon Italian seasoning blend
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1/4 teaspoon garlic powder
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One (12 ounce) jar marinated artichoke hearts
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2 tablespoons nonpareil capers, coarsely chopped
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1/4 teaspoon ground black pepper
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1 teaspoon honey
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
Meanwhile, in a large skillet over medium heat, warm 2 tablespoons of olive oil until shimmering. Add the panko, Italian seasoning blend, garlic powder and a pinch of salt and cook, stirring, until the panko is nicely toasted, 2 to 3 minutes. Transfer to a bowl, wipe out the skillet and return it to the stove.
Drain the artichokes, reserving 1/4 cup of the marinating liquid. Add the remaining 2 tablespoons of olive oil to the skillet and heat until shimmering. Add the artichokes, capers and black pepper and cook, stirring occasionally, until the artichokes start to brown, about 7 minutes.
Add the honey and reserved artichoke marinating liquid and cook for about 1 minute. Add the drained pasta to the skillet and toss until coated, adding the reserved pasta water as needed, if the mixture looks too dry. Transfer the pasta to a serving platter or individual bowls, sprinkle with the panko mixture and serve.
From Voraciously staff writer Aaron Hutcherson.
Tested by Aaron Hutcherson.
Email questions to the Food Section at food@washpost.com.
The Link LonkMay 24, 2021 at 11:13PM
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Pasta With Artichokes, Capers and Toasted Breadcrumbs - Washington Post
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