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–+ servings

Spicy Artichoke Heart Linguine (With Chili Flakes)

Amber Bondar
A quick and flavorful pasta topped with artichoke hearts, garlic, and chili flakes. Simple to make, light but satisfying, and perfect when you’re ready for a break from red sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Side Dish
Cuisine American, Canadian, Italian
Servings 4
Calories 377 kcal

Equipment

  • Large Pasta Pot
  • Frying Pan
  • measuring cup
  • Colander
  • Spaghetti lifter
  • Tablespoon
  • Teaspoon
  • Paring Knife
  • Cutting board

Ingredients
  

  • 1 pkg Linguine Cooked
  • 3 Cup Artichokes Marinated, Jarred, Drained, Quartered
  • ½ Cup Olive Oil
  • 3 Lrg Garlic Cloves Chopped/Minced
  • 2 Tsp Chili Flakes
  • 4 Tbsp Flat Leaf Parsley Chopped Coarsely
  • Salt *Pinch only
  • Lemon Juice *Optional
  • ½ Cup Parmesan Fresh Flakes

Instructions
 

  • Bring a large pot of salted water to a boil and cook the linguine until al dente. Drain and set aside.
    1 pkg Linguine
  • In a large skillet, warm the olive oil over medium heat. Add the garlic and let it cook gently until fragrant.
    ½ Cup Olive Oil, 3 Lrg Garlic
  • Add the drained artichoke hearts and stir to coat them in the oil and garlic.
    3 Cup Artichokes
  • Sprinkle in the red pepper flakes and stir once more. Keep the heat steady — don’t let the oil smoke or the chili burn.
    2 Tsp Chili Flakes
  • Remove the skillet from heat and stir in the chopped parsley and a pinch of salt. Add an optional squeeze of lemon if desired.
    4 Tbsp Flat Leaf Parsley, Salt, Lemon Juice
  • Toss the cooked linguine with the artichoke mixture until evenly coated.
  • Serve warm, topped with fresh Parmesan flakes.
    ½ Cup Parmesan

Notes

Amber's Tips For Great Linguine:
  • Don’t overheat the oil — burnt chili flakes will make the whole dish taste bitter.
  • Drain artichokes well to keep the oil mixture from getting watery.
  • Add-ins like cherry tomatoes, spinach, arugula, or roasted red peppers work beautifully for extra color and flavor.
  • Best served fresh but can be stored in an airtight container for up to 3 days. Reheat gently over low heat with a drizzle of olive oil.

Nutrition

Calories: 377kcalCarbohydrates: 20gProtein: 11gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gCholesterol: 9mgSodium: 386mgPotassium: 714mgFiber: 10gSugar: 2gVitamin A: 754IUVitamin C: 26mgCalcium: 237mgIron: 3mg
Keyword artichoke, easy side dish, pasta, Red pepper chili flakes
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