Johnny Carino’s Angel Hair with Artichokes is a delightful Italian-inspired dish that brings fresh flavors to your table. This recipe combines tender angel hair pasta with the subtle tang of artichokes, creating a light yet satisfying meal perfect for any occasion.
We love how simple ingredients come together to make something truly special. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this recipe delivers on taste and elegance without spending hours in the kitchen.
Ingredients
To recreate Johnny Carino’s Angel Hair with Artichokes at home, we rely on fresh and simple ingredients that deliver authentic flavor. Below, you’ll find everything you need broken down for easy preparation.
Main Ingredients
- 8 ounces of angel hair pasta
- 1 can (14 ounces) of artichoke hearts, drained and quartered
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 cup white wine (optional for deglazing)
- 1/2 cup chicken or vegetable broth
- 1/4 cup grated Parmesan cheese
Seasonings and Spices
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt, adjust to taste
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice (for brightness)
| Seasoning | Quantity | Purpose |
|---|---|---|
| Crushed red pepper | 1/2 teaspoon | Adds subtle heat |
| Salt | 1/2 teaspoon | Enhances overall flavor |
| Black pepper | 1/4 teaspoon | Provides warm spice notes |
| Fresh lemon juice | 1 tablespoon | Brightens and balances flavors |
Optional Garnishes
- Fresh parsley, finely chopped
- Extra grated Parmesan cheese
- Lemon zest
We recommend adding these garnishes just before serving to boost the aroma and visual appeal of the dish.
Equipment Needed
To prepare Johnny Carino’s Angel Hair with Artichokes successfully, having the right equipment will make the cooking process smooth and efficient. Here is a detailed list of the essential tools we need:
- Large pot: For boiling the angel hair pasta to perfect al dente texture.
- Colander: To drain the pasta without losing any strands.
- Large skillet or sauté pan: Ideal for sautéing the garlic, artichoke hearts, and combining the sauce ingredients.
- Wooden spoon or silicone spatula: For stirring the ingredients gently without damaging the delicate pasta.
- Measuring cups and spoons: To measure the olive oil, chicken or vegetable broth, white wine, and seasonings precisely.
- Can opener: To open the can of artichoke hearts.
- Zester or microplane: Optional but recommended for creating fresh lemon zest garnish.
- Serving utensils: Tongs or a pasta fork work best for tossing and serving the angel hair pasta.
| Equipment | Purpose |
|---|---|
| Large pot | Boil angel hair pasta |
| Colander | Drain pasta |
| Large skillet | Sauté garlic, artichokes, and sauce |
| Wooden spoon | Stir ingredients |
| Measuring cups/spoons | Measure liquids and seasonings |
| Can opener | Open artichoke hearts |
| Zester/microplane | Garnish with lemon zest (optional) |
| Serving utensils | Toss and serve pasta |
“Using the right tools ups our chances of recreating the authentic flavors and texture of Johnny Carino’s Angel Hair with Artichokes.” Having these items readily available keeps our workflow seamless and helps us focus on the dish’s delicate balance of flavors.
Prep Work
Before diving into cooking, proper prep work sets the foundation for an easy and delicious Johnny Carino’s Angel Hair with Artichokes experience. Let’s get our ingredients ready for a smooth cooking process.
Prepping the Artichokes
Start by draining the can of artichoke hearts thoroughly. We recommend rinsing them gently under cold water to remove any excess brine, which helps mellow the flavor. Next, pat the artichokes dry with a paper towel to prevent excess moisture from diluting the sauce.
If the artichokes are large, cut them into halves or quarters to encourage even cooking and easy integration with the delicate angel hair pasta strands.
| Step | Action | Purpose |
|---|---|---|
| Drain and rinse | Remove brine from artichokes | Mild flavor and reduce saltiness |
| Pat dry | Use paper towels | Prevent watery sauce |
| Cut artichokes | Halve or quarter if large | Even cooking and better texture |
“Artichoke preparation impacts the dish’s balance profoundly, so take these steps carefully.”
Preparing the Angel Hair Pasta
Bring a large pot of salted water to a rolling boil. Adding enough salt (about 1 tablespoon per 4 quarts) seasons the pasta from within, enhancing the overall taste.
Cook the 8 ounces of angel hair pasta quickly—this pasta only requires about 2 to 3 minutes to become tender yet firm (al dente). Keep a close eye on the cooking time to avoid overcooking, which would diminish the delicate texture we want.
Once cooked, immediately drain the pasta using a colander. For the best results, reserve about ½ cup of pasta cooking water before draining. This starchy liquid will come in handy to loosen the sauce later, promoting a creamy finish without adding extra fat.
| Step | Details | Tips |
|---|---|---|
| Salt the boiling water | 1 tbsp salt per 4 quarts water | Enhances pasta flavor |
| Cook angel hair | 2 to 3 minutes | Achieve perfect al dente texture |
| Drain pasta | Reserve ½ cup cooking water | Use for sauce consistency |
Cooking Instructions
Follow these precise steps to create Johnny Carino’s Angel Hair with Artichokes with perfect texture and balanced flavors. We will guide you through cooking the pasta, sautéing the artichokes, and combining all ingredients seamlessly.
Cooking the Angel Hair Pasta
- Bring 4 quarts of water to a vigorous boil in a large pot.
- Add 2 tablespoons of salt to the boiling water to season the pasta.
- Gently add the 8 ounces of angel hair pasta to the pot.
- Cook for 2 to 3 minutes, stirring occasionally to prevent sticking.
- Test for al dente texture—pasta should be tender but slightly firm to the bite.
- Reserve 1 cup of pasta cooking water before draining.
- Drain the pasta using a colander, and set it aside.
| Step | Action | Details |
|---|---|---|
| 1 | Boil water | 4 quarts water, 2 tbsp salt |
| 2 | Cook pasta | 8 oz angel hair, 2-3 minutes |
| 3 | Reserve cooking water | 1 cup |
| 4 | Drain pasta | Use colander |
Sautéing the Artichokes
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add 3 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Add 1 can (14 ounces) of drained and chopped artichoke hearts to the skillet.
- Pour in 1/4 cup dry white wine and 1/2 cup chicken or vegetable broth.
- Sprinkle in 1/4 teaspoon crushed red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Cook, stirring occasionally, until the liquid reduces by half and the artichokes are tender, about 5 to 7 minutes.
- Stir in 1 tablespoon fresh lemon juice to brighten flavors.
Combining Ingredients
- Reduce the heat to low under the skillet with the artichokes.
- Add the cooked angel hair pasta to the skillet.
- Toss gently to coat pasta evenly with the sauce.
- If the mixture looks dry, gradually add reserved pasta cooking water until the sauce reaches a light, silky texture.
- Sprinkle 1/3 cup grated Parmesan cheese over the pasta.
- Toss again to combine and melt the cheese slightly.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
- Serve hot with optional garnishes: fresh parsley, extra Parmesan, and lemon zest for visual appeal and fresh aroma.
By following these steps we ensure the Johnny Carino’s Angel Hair with Artichokes delivers the signature lightness and vibrant ItalIan flavor you expect.
Directions for Serving
To fully enjoy Johnny Carino’s Angel Hair with Artichokes, serving it with attention to detail enhances both presentation and flavor. Let’s dive into how we can best plate this delightful dish and what side dishes complement it perfectly.
Plating the Dish
- Use a shallow, wide-rimmed pasta bowl to showcase the delicate strands of angel hair pasta and tender artichokes.
- Twirl the pasta gently with a fork and spoon to create elegant nests on each plate, highlighting the light texture.
- Spoon the artichoke and sauce mixture evenly over the pasta, ensuring each serving has a balance of flavors.
- Drizzle a little extra reserved pasta water or olive oil over the top for a glossy, appetizing finish.
- Garnish with a sprinkle of freshly grated Parmesan, a pinch of crushed red pepper flakes for subtle heat, and finely chopped fresh parsley to brighten the dish.
- Optionally, add a light zest of lemon just before serving to enhance the vibrant notes of the artichokes and garlic.
Serving Tip: Warm the plates before plating to keep the dish at an ideal temperature longer.
Suggested Side Dishes
Pairing Johnny Carino’s Angel Hair with Artichokes with complementary sides elevates the whole meal experience. Below is a table of side dish options that balance flavors and textures perfectly:
| Side Dish | Flavor Profile | Serving Suggestion |
|---|---|---|
| Garlic Bread | Buttery, crispy, garlicky | Serve warm with a sprinkle of parsley |
| Mixed Green Salad | Fresh, crisp, lightly dressed | Tossed with lemon vinaigrette |
| Roasted Vegetables | Earthy, caramelized | Use zucchini, bell peppers, and cherry tomatoes |
| Caprese Salad | Creamy mozzarella, juicy tomatoes | Drizzled with balsamic glaze |
| White Bean Bruschetta | Creamy beans, tangy tomatoes | Serve on toasted baguette slices |
Each side complements the light, delicate nature of the pasta and artichoke main, balancing the meal without overpowering the signature Italian flavors.
Make-Ahead Tips
To enjoy Johnny Carino’s Angel Hair with Artichokes with minimal last-minute effort, planning ahead is key. Here are our top make-ahead tips to ensure the dish stays fresh and flavorful when it’s time to serve.
1. Prepare and Store the Artichoke Mixture
- Sauté the artichokes, garlic, and seasonings as instructed but hold off on adding the pasta and cheese.
- Let the mixture cool completely.
- Transfer to an airtight container and refrigerate for up to 2 days.
- This step allows the flavors to deepen, enhancing the final dish.
2. Cook Angel Hair Pasta Just Before Serving
- Because angel hair cooks quickly and can become mushy if held too long, we recommend cooking the pasta fresh.
- However, you can prepare pasta up to 1 hour ahead, undercook it slightly (by 30 seconds), then drain.
- Toss the pasta with a small amount of olive oil to prevent sticking.
- Reheat gently in boiling water for 30 seconds before combining with the artichoke mixture.
3. Reserve Pasta Cooking Water
- Always reserve at least ½ cup of pasta water when boiling the angel hair.
- Store this water in the refrigerator.
- It’s essential to use when reheating to restore sauce creaminess and loosen the mixture.
4. Assemble and Reheat Before Serving
- When ready, combine warm pasta, artichoke mixture, reserved pasta water, lemon juice, and Parmesan in a skillet.
- Toss gently over low heat to marry flavors and achieve that signature silky sauce.
- Garnish with fresh parsley and extra Parmesan just before serving.
| Step | How Long to Store | Storage Tips |
|---|---|---|
| Artichoke mixture | Up to 2 days in airtight fridge | Cool completely before sealing |
| Cooked angel hair pasta | Up to 1 hour (slightly undercooked) | Toss with olive oil |
| Reserved pasta water | Up to 2 days in fridge | Store in sealed container |
Pro Tip: Avoid reheating pasta in the microwave as it may dry out the delicate angel hair. Stovetop reheating with reserved pasta water maintains texture and flavor.
By following these make-ahead tips, we ensure our Johnny Carino’s Angel Hair with Artichokes remains as vibrant and delicious as when freshly prepared.
Conclusion
Johnny Carino’s Angel Hair with Artichokes offers a perfect blend of simplicity and elegance that fits any occasion. With fresh ingredients and straightforward steps, it’s a dish we can confidently prepare to impress ourselves and our guests alike.
By focusing on quality components and proper technique, we ensure every bite delivers that authentic Italian flavor and light texture. This recipe proves that great meals don’t have to be complicated, making it a valuable addition to our culinary repertoire.
Frequently Asked Questions
What ingredients are needed for Johnny Carino’s Angel Hair with Artichokes?
You’ll need angel hair pasta, canned artichoke hearts, olive oil, garlic, white wine, chicken or vegetable broth, Parmesan cheese, crushed red pepper flakes, salt, black pepper, and fresh lemon juice. Optional garnishes include parsley, extra Parmesan, and lemon zest.
How do I prepare the artichokes for this dish?
Drain and rinse the canned artichoke hearts to remove brine, pat them dry, and cut larger pieces into halves or quarters for even cooking.
How long should I cook the angel hair pasta?
Cook angel hair pasta in salted boiling water for 2 to 3 minutes until al dente, then reserve some pasta water before draining.
What’s the best way to make the sauce creamy?
Use the reserved pasta cooking water and combine it with olive oil, white wine, and broth while sautéing the artichokes to create a light, silky sauce.
Can I prepare this dish ahead of time?
Yes, prep the artichoke mixture in advance and refrigerate for up to 2 days. Cook the pasta just before serving, and avoid microwaving it. Reheat gently on the stovetop with reserved pasta water.
What equipment do I need to cook this recipe?
A large pot for boiling pasta, a colander for draining, a large skillet for sautéing, and measuring tools like cups and spoons are essential.
How should I serve Johnny Carino’s Angel Hair with Artichokes?
Serve hot in a shallow, wide-rimmed pasta bowl, twirl the pasta into nests, drizzle with olive oil or pasta water, and garnish with Parmesan, parsley, and red pepper flakes.
What side dishes pair well with this pasta?
Garlic bread, mixed green salad, roasted vegetables, Caprese salad, and white bean bruschetta all complement this light and flavorful dish perfectly.