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Rigatoni with Artichokes, Garlic, and Orange Zest

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

Rigatoni ai carciofi (Rigatoni with Artichokes, Garlic, and Orange Zest)
Kate Whitaker
Provided by:
total prep
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.


  • 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


  • 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.