Garlicky Spaghetti with Artichokes and Hazelnuts for Two

Name: Garlicky Spaghetti with Artichokes and Hazelnuts for Two
Yield: Serves 2
Ingredients: 1 tablespoon plus 1/4 teaspoon, minced garlic; 2 tablespoons, extra-virgin olive oil; 3/4 teaspoon, fennel seeds, coarsely ground; 1/8 teaspoon, red pepper flakes; 8 ounces, spaghetti; , Salt and pepper; 1/2 , (14-ounce) can artichoke hearts, chopped; 1/2 ounce, Parmesan, grated (1/4 cup), plus extra for serving; 1/4 cup, hazelnuts, toasted, skinned, and chopped; 1 1/2 teaspoons, lemon juice

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Appears in Cook's Illustrated March/April 2016

For a quick weeknight pasta sauce, we balance garlic’s sweet and fiery sides and then add a few pantry staples—all in the time it takes to boil spaghetti.

SERVES2

TIME45 minutes

Garlicky Spaghetti with Artichokes and Hazelnuts for Two

WHY THIS RECIPE WORKS

The key to a flavor-packed spaghetti made from pantry ingredients is making the most of the garlic. We mince our garlic to make sure that all of it cooks at the same rate. Toasting the garlic over low heat in extra-virgin olive oil ensures ...

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