About the Recipe
This dish captures the essence of cuisine in the Southern Mediterranean. Simple ingredients, bursting with flavor yet easy to make and perfect during the warmer months. Served in the cooler months it brings on a memory of warm sunny days.
Ingredients
1lb dried Etto Conchiglie pasta
2-4 tbl Lemon olive oil
1 12 oz jar roasted artichokes in oil, drained and chopped
1 2.3 oz jar capers in salt, rinsed well to remove salt
2 cloves garlic, minced
Zest of one lemon
Kosher salt and black pepper to taste
¼ cup Grated Parmesan cheese, plus more for serving
Fresh parsley, chopped, for garnish
Preparation
STEP 1
In a large skillet, heat 2 tbl lemon olive oil over medium high heat. Add the artichokes and
capers. Cook for 3-5 minutes, until they begin to turn golden brown. Add minced garlic and
continue to sauté until fragrant.
STEP 2
Meanwhile, In a large pot, bring 4qts of water with 1-2tbl salt to a boil and cook pasta until al
dente. Reserve a cup of pasta water before draining.
STEP 3
Into the skillet, toss in the cooked pasta, lemon zest, parmesan, salt, and black pepper. Off heat,
stir to combine, adding reserved pasta water as needed to create a creamy and cohesive
sauce.
STEP 4
Divide the pasta among serving plates, top with grated Parmesan cheese, and garnish with
fresh parsley.
STEP 5
Serve immediately and savor the delightful combination of flavors in this Pasta with Roasted
Artichokes, Capers, and Lemon Zest!
