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Rigatoni with Artichokes, Garlic, and Olives

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.–Gino D’Acampo

LC Simple Is As Pasta Does Note

Simple is as simple does…or, in this case, simple is as pasta does, given how a handful of ingredients can come together so well. Subtly, but well. What that means is that each ingredient essentially and effectively has the potential to throw the delicate balance out of wonk if not carefully chosen. Although it’s tweakable to your palate’s content, what we find what works best here are artichokes tinned straight-up in oil, no potpourri-like dried herbs included. Err on the side of using less pasta so as to maximize the lovely sauce. And if you have everything in your pantry except that orange, don’t hesitate to use lemon in its place, as we hear it works without anything seeming amiss. And if you like things with a little zing, shave a little Parmigiano-Reggiano over the pasta at the end. We’re also wondering how some nice, plump, mild Cerignolas would be in place of Kalamatas, but that will have to wait for another day.

Rigatoni with Artichokes, Garlic, and Olives Recipe

  • Quick Glance
  • 20 M
  • 30 M
  • Serves 4

Ingredients

  • 12 to 16 ounces rigatoni
  • 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, 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 (or, if you prefer, the zest of a small lemon)
  • Salt and freshly cracked black pepper to taste
  • Parmigiano-Reggiano (optional)

Directions

  • 1. Cook the pasta in a large pot of boiling salted water until al dente.
  • 2. Meanwhile, in a large skillet or wok, melt the butter in the pool of oil. 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 until the liquid all but evaporates, or rather reduces quite a lot, about 2 minutes.
  • 3. Add the orange zest to the artichoke concoction, season quite generously with the salt and pepper, and toss. Remove from the heat.
  • 4. Drain the pasta and add to the artichoke mixture. Place the pan over medium-high heat and toss again for 30 seconds or so to evenly coat the pasta. Taste and, if desired, season with more pepper. Pile the pasta on plates, spooning any artichoke mixture that remains in the skillet over the top. Shave some Parmigiano-Reggiano over the pasta, if you please.
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