We’ve always been fans of bringing restaurant magic to our kitchens, and Johnny Carino’s Angel Hair with Artichokes stands out as a crowd-pleaser. This Italian-inspired pasta dish combines delicate angel hair noodles with the earthy tang of artichokes, creating a fresh meal that’s perfect for weeknights or dinner parties.
What we love most is how it captures that signature Carino’s flavor without the fuss. It’s a simple recipe that’ll have you feeling like a pro chef in no time.
Ingredients
When we prepare our take on Johnny Carino’s Angel Hair with Artichokes, we start by selecting high-quality ingredients that capture the essence of this Italian-inspired pasta dish. Below, we’ve organized them in the order they’re typically used, with prep specifics noted for accuracy and ease.
- Angel Hair Pasta: 8 ounces (dry), cooked al dente according to package instructions for a light, tender base.
- Artichoke Hearts: 1 can (14 ounces, drained and quartered), rinsed under cold water to remove any brine and patted dry for a fresh, tangy flavor.
- Garlic: 4 cloves, minced, to infuse the dish with its aromatic punch right at the start of sautéing.
- Olive Oil: ¼ cup, extra-virgin, used for sautéing to add a rich, fruity note.
- Cherry Tomatoes: 1 cup, halved, added after garlic to release their juices and brighten the sauce.
- Fresh Basil: ½ cup, chopped, incorporated towards the end for a burst of herby freshness.
- Parmesan Cheese: ½ cup, freshly grated, shaved just before serving to provide a nutty, savory finish.
- Lemon: 1 medium, zested and juiced, to add a zesty brightness that balances the artichokes.
- Salt and Black Pepper: To taste, seasoned throughout cooking for optimal flavor enhancement.
Required Tools and Equipment
To prepare our Johnny Carino’s Angel Hair with Artichokes, we need a selection of essential tools and equipment that ensure efficiency and precision in the kitchen. Building on our ingredient list, these items help us achieve that signature fresh and vibrant flavor without complications.
We recommend the following tools, organized by their primary use in the recipe:
- Large Stock Pot: For boiling the 8 ounces of angel hair pasta to al dente perfection. Choose one with a capacity of at least 4 quarts to prevent overflow and ensure even cooking.
- Skillet or Frying Pan: A 10- to 12-inch non-stick skillet works best for sautéing the minced garlic, artichoke hearts, and cherry tomatoes in extra-virgin olive oil. It allows for even heat distribution to enhance the dish’s aromatic flavors.
- Colander: Essential for draining the cooked pasta quickly, preserving its delicate texture and preventing it from becoming mushy.
- Chef’s Knife: A sharp 8-inch chef’s knife for chopping fresh basil, mincing garlic cloves, and halving cherry tomatoes. We prioritize one with a comfortable handle for safe, precise cuts.
- Cutting Board: A sturdy bamboo or plastic cutting board to provide a stable surface for all prep work, minimizing the risk of slips.
- Garlic Press: Speeds up preparation of the 4 cloves of minced garlic, releasing maximum flavor without the hassle of manual chopping.
- Microplane or Box Grater: For grating the ½ cup of freshly grated Parmesan cheese and zesting the 1 lemon, ensuring fine, even results that integrate seamlessly into the dish.
- Measuring Cups and Spoons: Accurate stainless steel sets for measuring ingredients like ¼ cup of extra-virgin olive oil and ½ cup of chopped fresh basil, guaranteeing the recipe’s balance of flavors.
- Tongs: Heat-resistant silicone-tipped tongs for tossing the pasta with the artichoke mixture, helping us coat every strand evenly for that professional finish.
- Lemon Juicer or Reamer: A simple handheld juicer to extract juice from 1 lemon without seeds, adding a bright, tangy note to the dish.
In our experience, having these tools on hand makes the process straightforward and enjoyable, allowing home cooks to replicate the restaurant-quality appeal of Johnny Carino’s Angel Hair with Artichokes effortlessly.
Instructions
In this section, we guide you through the step-by-step process to recreate Johnny Carino’s Angel Hair with Artichokes at home. Our clear instructions ensure you achieve a flavorful, vibrant pasta dish that’s simple yet impressive.
Prep the Ingredients
Before we start cooking, let’s prepare our ingredients for efficiency. Begin by draining and roughly chopping the 1 can of artichoke hearts to release their tender, earthy flavor. Next, mince the 4 cloves of garlic finely for a pungent, aromatic base. Halve the 1 cup of cherry tomatoes to let their juicy sweetness shine through. Chop the ½ cup of fresh basil into ribbons to preserve its bright, herbaceous notes. Zest and juice the 1 lemon using a microplane or grater for a zesty, citrusy burst that brightens the dish. Measure out the ¼ cup of extra-virgin olive oil, ½ cup of freshly grated Parmesan cheese, and season with salt and black pepper to taste. With everything prepped, we’re ready to move to the stove for a seamless flow.
Cook the Pasta
We bring the angel hair pasta to life. Fill a large stock pot with water and bring it to a rolling boil over high heat—add a generous pinch of salt for enhanced flavor. Add the 8 ounces of angel hair pasta and cook for 3-4 minutes until al dente, offering a tender yet firm texture that holds the sauce perfectly. Use heat-resistant tongs to stir occasionally and prevent sticking. Once done, drain the pasta in a colander, reserving ½ cup of the starchy cooking water to help bind the sauce later—its subtle starchiness adds a silky gloss to the final dish.
Prepare the Artichokes and Sauce
With the pasta cooking, we focus on building a rich, savory sauce. Heat the ¼ cup of extra-virgin olive oil in a non-stick skillet over medium heat until it shimmers. Add the minced garlic and sauté for 1-2 minutes until fragrant and golden, releasing an irresistible aroma that fills the kitchen. Stir in the chopped artichoke hearts and halved cherry tomatoes, cooking for another 3-4 minutes until the tomatoes soften and release their juices, creating a vibrant, tangy base. Pour in the juice and zest from the 1 lemon, then season with salt and black pepper to taste for a bright, balanced flavor that echoes Johnny Carino’s signature taste. Let the mixture simmer gently for 2 minutes to meld the flavors into a luscious sauce.
Combine and Serve
Finally, we unite all the elements for a harmonious dish. Add the drained angel hair pasta to the skillet with the sauce, along with the reserved pasta water. Toss everything together using tongs for 1-2 minutes until the pasta is evenly coated and glistens with the flavorful sauce, absorbing the artichokes’ earthiness and the lemon’s zest. Fold in the chopped fresh basil and ½ cup of freshly grated Parmesan cheese, allowing the cheese to melt slightly for a creamy, nutty finish. Serve immediately in warm bowls, garnished with extra basil and cheese if desired, to enjoy the fresh, aromatic medley of Johnny Carino’s Angel Hair with Artichokes at its peak.
Make-Ahead Instructions
To make our version of Johnny Carino’s Angel Hair with Artichokes even more convenient for busy weeknights or entertaining, we recommend preparing certain components ahead of time. This approach preserves the dish’s fresh flavors and vibrant textures while saving you precious kitchen time. Below, we break down the key steps for make-ahead preparation, ensuring you can achieve restaurant-quality results effortlessly.
Prepping Ingredients in Advance
Many elements of this recipe can be prepped up to 24 hours ahead to streamline cooking. Start by focusing on the chopping and measuring steps from our earlier instructions:
- Artichokes and Vegetables: Drain and chop the canned artichoke hearts into quarters. Halve the cherry tomatoes and mince the garlic cloves. Store these in separate airtight containers in the refrigerator to maintain their crispness and prevent sogginess.
- Herbs and Citrus: Chop the fresh basil and zest the lemon, keeping them in sealed bags or containers in the fridge. For the lemon juice, extract it and store it in a small sealed jar to avoid oxidation, which can dull its bright flavor.
- Cheese Preparation: Grate the Parmesan cheese fresh and store it in an airtight container in the refrigerator. This ensures it remains fluffy and ready to sprinkle without clumping.
Preparing the Sauce Ahead
The sauce is a star component of Johnny Carino’s Angel Hair with Artichokes, and it holds up well when made in advance. Follow these steps to prepare it up to 2 days ahead:
- In a non-stick skillet, heat the extra-virgin olive oil over medium heat.
- Sauté the minced garlic, chopped artichokes, and halved cherry tomatoes until softened and fragrant, about 5 minutes.
- Stir in the lemon zest, lemon juice, salt, and black pepper to taste.
- Remove from heat and let the mixture cool completely before transferring it to an airtight container. Refrigerate it promptly to lock in flavors.
Pro Tip: If you’re making the sauce more than a day ahead, stir it gently before use to refresh the oils and prevent separation.
Cooking Pasta in Advance
While angel hair pasta is best cooked al dente just before serving to avoid overcooking, you can prepare it with a slight undercook for make-ahead purposes:
- Boil the pasta according to the package instructions, but reduce the cooking time by 1-2 minutes so it remains slightly firm.
- Immediately drain and rinse it under cold water to stop the cooking process. Toss with a light drizzle of olive oil to prevent sticking.
- Store the cooled pasta in an airtight container in the refrigerator for up to 24 hours.
When you’re ready to serve, reheat the pasta by briefly submerging it in boiling water for 1 minute or until warmed through, then combine it with the sauce, fresh basil, and Parmesan for optimal texture.
Storage and Reheating Guidelines
To ensure your make-ahead efforts result in the best possible dish, follow these storage tips in a markdown table for quick reference:
| Component | Storage Method | Duration | Reheating Tips |
|---|---|---|---|
| Prepped Ingredients (e.g., chopped artichokes, garlic) | Airtight containers in fridge | Up to 24 hours | Use directly from fridge; no reheating needed |
| Sauce | Airtight container in fridge | Up to 48 hours | Gently warm in a skillet over low heat for 2-3 minutes |
| Pasta | Airtight container in fridge with oil drizzle | Up to 24 hours | Re-boil for 1 minute or microwave with a splash of water |
By following these make-ahead instructions, we help you enjoy the signature flavors of Johnny Carino’s Angel Hair with Artichokes without the last-minute rush, making it a go-to recipe for any occasion.
Conclusion
We’ve loved sharing how to bring Johnny Carino’s Angel Hair with Artichokes into your kitchen.
It’s a simple way to enjoy fresh, vibrant flavors that make every meal feel special.
We’re confident you’ll find it becomes a favorite for its ease and restaurant-quality taste.
Give it a try and make it your own—we’re sure it’ll impress.
Frequently Asked Questions
What is Johnny Carino’s Angel Hair with Artichokes?
Johnny Carino’s Angel Hair with Artichokes is an Italian-inspired pasta dish featuring light angel hair noodles tossed with artichokes, garlic, tomatoes, lemon, basil, and Parmesan cheese. It’s a crowd-pleasing recipe that’s perfect for quick weeknight meals or special occasions, capturing the restaurant’s signature flavors while being easy for home cooks to prepare.
What ingredients are needed for the recipe?
You’ll need 8 ounces of angel hair pasta, 1 can of artichoke hearts, 4 cloves of minced garlic, ¼ cup of extra-virgin olive oil, 1 cup of halved cherry tomatoes, ½ cup each of chopped fresh basil and freshly grated Parmesan cheese, the zest and juice of 1 lemon, plus salt and black pepper to taste. These fresh, high-quality ingredients enhance the dish’s vibrant flavors.
What kitchen tools are required to make this dish?
Essential tools include a large stock pot for boiling pasta, a non-stick skillet for sautéing, a colander for draining, a chef’s knife and cutting board for prep, a garlic press, a microplane or box grater for cheese and zest, measuring cups and spoons, heat-resistant tongs, and a lemon juicer. These items ensure efficient, precise preparation at home.
How do I prepare Johnny Carino’s Angel Hair with Artichokes step by step?
Start by cooking 8 ounces of angel hair pasta until al dente. In a skillet, sauté minced garlic, artichokes, and cherry tomatoes in olive oil. Add lemon juice and zest, then mix in the drained pasta, fresh basil, and Parmesan cheese. Toss everything together and serve immediately for the best taste and texture.
Can I make this recipe ahead of time?
Yes, prep ingredients like artichokes, tomatoes, garlic, herbs, and cheese up to 24 hours in advance, or make the sauce up to 48 hours ahead. Cook pasta slightly underdone if preparing early, then store in an airtight container in the fridge. Reheat gently on the stove with a splash of olive oil to maintain flavor and texture.