Garlicky Spaghetti with Artichokes and Hazelnuts for Two
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By 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.
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 ...
