Spaghetti con Carciofi, Ceci, e Zucchini
Region: Italy, Apulia
Category: Pasta with Vegetables
Season: Summer
Difficulty: Easy
This spaghetti preparation typical of Apulia in Italy’s south is an excellent primo piatto before grilled lamb. The vegetables are complementary and once seasoned with fresh herbs elevate the dish to a superb level. I once served this with a grilled rack of lamb letting the guests help themselves by cutting off their own ribs and place it on top of the spaghetti. It was quite well received, delicious, and memorable on that summer day.
Yield: Makes 8 servings
Preparation Time: 1:15 hours
2 large fresh artichokes
1/2 cup extra-virgin olive oil
1 medium onion, thinly sliced
3 large garlic cloves, finely chopped
3/4 pound small zucchini, sliced 1/4-inch thick
One 15-ounce can chickpeas, drained
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh rosemary
Salt and freshly ground black pepper to taste
1 1/4 pounds spaghetti
Freshly grated Parmigiano-Reggiano cheese (optional)
1. Bring a large pot of water to a boil over high heat, then cook the artichokes until a skewer will glide easily into the thickest part, 45 to 55 minutes. Remove the artichokes and when cool enough to handle, remove the bracts and scrape off the cooked flesh on the inside and set aside. Remove the choke, cut the artichoke hearts in half, then slice.
2. In a flame-proof casserole, heat the olive oil with the onion and garlic over medium heat and when it begins to sizzle, add the zucchini and chickpeas and cook, stirring frequently, until the zucchini are soft, about 15 minutes. Add the artichokes, oregano, and rosemary and stir. Check the seasoning and add salt and black pepper, if necessary.
3. Meanwhile, for every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls. Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente. Drain without rinsing.
4. Transfer the pasta to the casserole and toss well. Serve with Parmesan cheese if desired.
Variation:
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Posted: 02/09/2009
