Ever since the Southern husband and I did the Whole 30 last summer, we have kept the pasta recipes few and far between in our kitchen. Not that we don’t love pasta – let me be clear that WE LOVE PASTA. But it’s now and every once in a while treat, so you know that when I do go for the pasta at dinner time, it’s got to be good. More than good..it’s got to be great. And I’m here to tell you that when you add crispy breadcrumbs and artichoke hearts to pretty much anything, it’s going to be great. Take that to the bank. So for our latest rare pasta supper, it was hello, artichoke pasta with breadcrumbs! Tender, slightly sweet, slightly tangy, a little bit crunchy, a whole lot of delicious – let’s make some!
We’ve also gone super-easy on the bread since our Whole 30ing started, and while that sounds like sadness, I have to say that it is pretty much the opposite. Because the name of the game in our house these days is to have things like pasta and bread sparingly, and that whole thing about how absence makes the heart grow fonder? TRUTH. And so now, when I make a loaf of my Almost No Knead bread, we enjoy it down to every last breadcrumb – and that is exactly where those crispy breadcrumbs came from. I made my first loaf in several months, and we had open-faced ham and jam sandwiches along with a few other bread-based delicious things, and I used the last slices to whirl up a whole mess of fresh breadcrumbs that I sautéed in a little olive oil and butter and sea salt. Once they were done, I cooked up a package of artichoke hearts in a mixture of white wine and lemon juice, and just enough butter to make it velvety. Toss in some cooked pasta and a little parmesan cheese, mix it all up, and then pop it on a warm plate with a pile of crispy breadcrumbs on top.
Enjoy every last twirled-around-your-fork bite, because pasta and bread are now a treat and not an ordinary event. Feel ridiculously happy and satisfied.Print
- 3-4 slices bread (any kind will do), torn into chunks
- 2 tablespoons olive oil
- 6 tablespoons butter
- Sea salt and pepper
- 1 package frozen artichoke hearts, thawed
- Zest and juice from one lemon
- 1/4 cup white wine
- 1/2 cup grated parmesan cheese
- 12 ounces linguine or spaghetti
- Whirl the bread chunks in a food processor until they are crumbs.
- Put the oil and two tablespoons of the butter in a large deep skillet over medium high heat. Add the breadcrumbs and cook, stirring often, until the breadcrumbs are deep golden and crispy. Remove to a small dish and wipe out the skillet.
- Cook the pasta according to package directions in heavily salted water. Scoop out a cup of the cooking liquid before draining.
- While the pasta is cooking, add another two tablespoons of butter to the skillet and melt over medium high heat. Add the artichokes and stir for a minute or two. Add the lemon zest and juice along with the wine, and simmer for another 2-3 minutes. Add the remaining butter and stir until melted.
- Add the drained cooked pasta and the cheese, and toss with tongs until everything is mixed together, adding some of the pasta water as needed to make a light sauce.
- Divide pasta among plates, top with lots of those gorgeous breadcrumbs and serve!