Real Recipes From Real Home Cooks ®

apulia spaghetti

a recipe by
Lynnda Cloutier
Mission Viejo, CA

garlic, artichokes, and cream combine to make this pasta dish heavenly. It's from the Puglia region of Italy. source unknown

serves 8
prep time 15 Min
cook time 15 Min
method Saute

Ingredients For apulia spaghetti

  • 1 can artichoke hearts, 8 count, drained and halved
  • juice of 1 lemon
  • 1 garlic clove, halved
  • 2 tbsp. olive oil
  • 2 tbsp. chopped fresh parsley
  • 2 tbsp. flour
  • 1 cup crème fraiche
  • 1 cup whipping cram
  • salt and pepper to taste
  • 1 pound or less spaghetti, cooked
  • 2 tbsp. grated parmesan cheese
  • 2 tbsp. butter

How To Make apulia spaghetti

  • 1
    Toss artichoke hearts with lemon juice in small bowl. Let stand for 10 minutes. Sauté garlic in olive oil in skillet til browned. Discard garlic. Drain artichoke halves. Add to skillet with the parsley. Sauté til lightly browned. Stir in flour.
  • 2
    Add crème fraiche and whipping cream gradually, stirring constantly. Season with salt and pepper. Cook just til steaming but not boiling. Spread cooked spaghetti in baking dish. Add artichoke mixture and toss to combine. Top with the cheese and dot with the butter. Bake in a preheated 400 oven for 15 minutes. Serves 8 to 10

Categories & Tags for Apulia spaghetti: