Tag Archives: tagliatelle

Tagliatelle with Artichokes and Olive Oil for Two

Jarred artichoke hearts and tagliatelle make a quick and elegant dinner. The leaves from jarred artichoke hearts need to be separated from the hearts and then given a quick soak to temper the harsh flavors they pick up from the brine. Slice the hearts in half and then dry them well so that they can be easily browned to bring out their natural nuttiness.

Anchovy gives the sauce savory depth without imparting a fishy taste—don’t omit it; and cream ties together the aromatics, wine, and artichoke flavor. A simple Parmesan bread-crumb topping gives the dish some savory crunch. Even though it adds more carbs, the crumb topping adds another dimension and necessary texture.

Jarred artichoke hearts labeled “baby” or “cocktail” that are 1 1/2 inches or shorter in length are preferred. Larger artichoke hearts tend to have fibrous leaves. But, if you must use larger hearts, trim the top 1/4 to 1/2 inch from the leaves. Do not use marinated or oil-packed artichoke hearts. You’ll need two 9.9-ounce jars of artichokes for this recipe—however, because we love artichokes, we added two 14-ounce jars.

This recipe can easily be doubled to feed 4 or 5 guests. Unable to source tagliatelle (who knows why, it is usually a popular pasta), we substituted fettuccini, though pappardelle would also work.

Tagliatelle with Artichokes and Olive Oil for Two

  • Servings: 2
  • Difficulty: easy
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  • 1 ½ cups jarred whole artichoke hearts packed in water, preferably baby or cocktail size
  • 1 slice hearty white sandwich bread, torn into 1-inch pieces
  • 3 ½ Tbsp. extra-virgin olive oil
  • ¼ cup grated Parmesan cheese, plus extra for serving
  • Salt and pepper
  • 2 garlic cloves, minced
  • 1 anchovy fillet, rinsed, patted dry, and minced
  • ¼ tsp. dried oregano
  • Pinch red pepper flakes
  • ¼ cup dry white wine
  • 1 Tbsp. heavy cream
  • 6 oz. tagliatelle
  • 2 Tbsp. minced fresh parsley
  • ½ tsp. grated lemon zest


  1. Cut leaves from artichoke hearts. Cut hearts in half and dry with paper towels. Place leaves in bowl and cover with water. Let leaves stand for 15 minutes. Drain well.
  2. Pulse bread in food processor until finely ground, 7 to 10 pulses. Heat 1 tablespoon oil in 8-inch nonstick skillet over medium heat until shimmering. Add bread crumbs and cook, stirring constantly, until crumbs begin to brown, 2 to 4 minutes.
  3. Add 2 tablespoons Parmesan and continue to cook, stirring constantly, until crumbs are golden brown, 1 to 2 minutes. Transfer crumbs to bowl and season with salt and pepper to taste. Wipe out skillet.
  4. Heat 1/2 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add artichoke hearts and pinch salt; cook, stirring frequently, until hearts are spotty brown, 5 to 7 minutes.
  5. Add garlic, anchovy, oregano, and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.
  6. Stir in wine and cream and bring to simmer. Remove skillet from heat and stir in artichoke leaves. Set aside.
  7. Meanwhile, bring 2 quarts water to boil in large pot. Add pasta and 1/2 tablespoon salt and cook, stirring often, until al dente. Reserve 3/4 cup cooking water, then drain pasta and return it to pot. Stir in artichoke sauce, remaining 2 tablespoons Parmesan, 1/3 cup reserved cooking water, remaining 2 tablespoons oil, parsley, and lemon zest. Adjust consistency with remaining reserved cooking water as needed. Season with salt and pepper to taste. Serve, passing bread-crumb mixture and extra Parmesan separately.


Adapted from a recipe by Cook’s Illustrated

Tagliatelle with Portobellos and Chive Ricotta

In this hearty vegetarian dish borrowed from Milk Street, an umami-rich mushroom sauce combines with tarragon-tossed tagliatelle pasta. Red miso and mild portobellos ground the flavors in earthy richness that contrasts well with a finishing spoonful of chive-seasoned ricotta cheese. It is rich and filling, so a simple side salad makes a nice accompaniment.

Tagliatelle, which oddly enough we were unable to find, is an egg noodle similar in shape to fettuccine, but with a finer texture and richer flavor. Dried versions are often sold bundled in nests. In its place, we substituted pappardelle, where the only difference is in dimension—pappardella is one and a half wider than tagliatelle and slightly thicker (although Cipriani is a very thin pasta).

Milk Street notes that the time table for this recipe is 30 minutes. It took us double that even though our brand of pasta took only 4 minutes for al dente. Not sure why, maybe the prep took longer?? Just want to give you a heads up on that possibility.

TIP: The mushroom gills will give the sauce a murky appearance if left on, so make sure to scrape them off.

Tagliatelle with Portobellos and Chive Ricotta

  • Servings: 4
  • Difficulty: easy
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  • 1 cup whole-milk ricotta cheese
  • 1/4 cup finely chopped fresh chives
  • Kosher salt and ground black pepper
  • 8 oz. dried tagliatelle
  • 4 Tbsp. salted butter, divided
  • 2 lbs. portobello mushroom caps, gills removed, quartered and sliced ¼ inch thick
  • 2 medium shallots, halved and thinly sliced
  • 1 cup dry white wine
  • 3 Tbsp. red miso
  • 1/2 cup fresh tarragon leaves, finely chopped
  • Extra-virgin olive oil, to serve


  1. In a small bowl, whisk together the ricotta, chives and ¼ teaspoon each salt and pepper. Set aside. In a large pot, bring 4 quarts of water to a boil. Add the pasta and 2 tablespoons salt and cook until al dente.
  2. Reserve 2 cups of the cooking water, drain the pasta and return it to the pot. Add 1 tablespoon of the butter and ½ cup of the reserved cooking water; toss to coat.
  3. Meanwhile, in a 12-inch skillet over medium-high, heat 2 tablespoons of the butter until foaming.
  4. Add the mushrooms, shallots and ¼ teaspoon each salt and pepper. Cook, stirring, until the mushrooms have released their moisture and are well browned, about 10 minutes.
  5. Pour in the wine, scrape up any browned bits and simmer until almost evaporated, about 5 minutes.
  6. Pour in the remaining 1½ cups reserved cooking water, bring to a simmer and cook over medium-high until the mixture has thickened, about 10 minutes.
  7. Off heat, stir in the miso and remaining 1 tablespoon butter. Taste and season with salt and pepper.
  8. Add the tarragon to the pasta and toss, then transfer to a serving bowl. Spoon the mushroom mixture over the pasta. Serve dolloped with the ricotta mixture and drizzled with olive oil.


Recipe courtesy of Milk Street