Rigatoni with Artichokes, Garlic, and Orange Zest

Rigatoni ai carciofi (Rigatoni with Artichokes, Garlic, and Orange Zest)

Kate Whitaker

Provided by: Taste Editors

20 mins total 0 mins prep Full Screen

Servings

I have always found artichokes a little bit like Marmite--you love them or you hate them! In my case, I absolutely adore them. If you have never tried them, please have a go at this pasta dish--you won’t be disappointed. Never ever buy artichokes that are preserved in brine because they aren’t worth eating.

Recipe courtesy of Pasta Italiana: 100 Recipes from Fettuccine to Conchiglie by Gino D’Acampo/Kyle Books, 2012.

Ingredients

• 2 tablespoons salted butter
• 6 tablespoons olive oil
• 2 garlic cloves, peeled and finely chopped
• 2 tablespoons finely chopped fresh rosemary
• 1/2 cup pitted Kalamata olives, drained and halved
• 6 artichoke hearts in oil, drained and cut into quarters
• 1/3 cup plus 1 tablespoon dry white wine
• Finely grated zest of 1/2 orange
• 7 cups (18 ounces) rigatoni
• Salt and pepper to taste

Directions

• In a large skillet or wok, melt the butter with the oil. Once hot, add the garlic, rosemary, olives, and artichokes and sauté over medium heat for 3 minutes, stirring occasionally with a wooden spoon.
• Pour in the wine and cook for an additional 2 minutes to allow the alcohol to evaporate.
• Add the orange zest, season with salt and pepper, and mix everything together. Set aside.
• Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain and add to the pan with the artichoke mixture.
• Return the pan to high heat and mix everything together for 30 seconds to allow the sauce to coat the pasta evenly.
• Serve immediately.

• Filed under:
• Pasta,
• Tuna,
• Artichoke,
• olives,
• Italian,
• Easy,
• Quick,
• Nut Free,
• Main Dish,
• Dinner

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Comments

[ElenasCrazyKitchen]

02:05 PM on 09/14/2012

Artichokes, olives, garlic, is my kind of recipe. It sounds DELICIOUS! Can't wait to try it with my family! :)

[Andrea Robertson Walker]

09:36 PM on 05/09/2012

Made this recipe tonight with a few modifications: added fresh shrimp, green beans and used capers instead of olives, lemon zest instead of orange and tossed in some fresh parmesan. It was fabulous. Thanks!