Serves 4
Ingredients
* 500g linguine
* 2 jars artichokes, drained and halved
* 4 cloves garlic, thinly sliced
* 1 green chilli, sliced
* 2 tbsp capers
* 1–2 tsp sun-dried tomato pesto
* 150ml white wine
* Zest and juice of 1 lemon
* Large handful flat-leaf parsley, chopped
* Large handful fresh mint, torn
* Extra virgin olive oil
* Pecorino or Parmesan
* Sea salt
* Cracked black pepper
⸻
Infused Pasta Water
Add to the pasta water before boiling:
* 2 strips lemon peel
* Few parsley stalks
* Few mint stalks
Bring to a simmer for 5–10 minutes before cooking the pasta.
⸻
Method
1. Bring the infused water to a boil, season generously with salt and cook the linguine until just shy of al dente.
2. Meanwhile, heat a generous amount of olive oil in a large pan. Fry the artichokes hard until golden and caramelised around the edges.
3. Add garlic, green chilli and capers. Cook gently until fragrant.
4. Pour in the white wine and reduce until glossy and slightly sticky.
5. Add a splash of pasta water and swirl into a silky sauce.
6. Add the linguine and toss well until glossy and coated. Add a tsp or two of the sun-dried tomato pesto
7. Remove from the heat and finish with lemon zest, lemon juice, parsley and mint.
8. Finish with grated pecorino or Parmesan, cracked black pepper and a final generous drizzle of excellent extra virgin olive oil.
Serve immediately
