1 13.75-ounce can artichoke hearts, drained and quartered
Kosher salt and black pepper
1 slice white bread, toasted
1 teaspoon dried oregano
How to Make It
Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water. Drain the pasta and return it to the pot.
Meanwhile, heat 1/4 cup of the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the beans, artichokes, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until heated through, 3 to 4 minutes.
Pulse the bread in a food processor until coarse crumbs form. Add the oregano and the remaining teaspoon of oil and pulse until just combined. Toss the pasta with the artichoke mixture and reserved pasta water. Sprinkle with the bread crumbs.
I was surprised at how good this came out. I made the fettuccine from scratch, and I did what allison said and doubled the garlic, and I added some nutritional yeast as a topping. All and all, it was very good, and very quick and easy to make.
This was good and very quick and easy to make. We added a little Parmesan on top and doubled the garlic. We enjoyed the recipe (especially since it was so easy), but we didn't think it was amazing. We'll probably make it again though when we want something quick and pretty tasty.