Rigatoni with Artichokes, Garlic, and Olives

This rigatoni with artichokes, garlic, and olives recipe is a consummate spring supper that’s vegetarian, delicious, and, most importantly, fast. Garlic, rosemary, and artichokes are sauteed in butter while the pasta cooks. Everything is tossed together and topped with olives and orange zest.

Bowl of rigatoni with artichokes, garlic, and olives, with lemon zest on a textured table

Simple is as simple does. Or, in this case, simple is as pasta does, given how a mere handful of pantry staples can come together so lovely when tossed with pasta. 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. Originally published May 8, 2012.Renee Schettler Rossi

Rigatoni with Artichokes, Garlic, and Olives

  • Quick Glance
  • (1)
  • 20 M
  • 30 M
  • Serves 4
5/5 - 1 reviews
Print RecipeBuy the Pasta Italiana cookbook

Want it? Click it.



Cook the pasta in a large pot of boiling salted water until al dente.

Meanwhile, in a large skillet or wok over medium heat, heat the butter and oil until the butter melts into a puddle. Add the garlic, rosemary, olives, and artichokes and cook, still over medium heat, stirring occasionally, for 3 minutes. Pour in the wine and cook until the liquid almost completely evaporates, about 2 minutes.

Add the orange (or lemon) zest to the artichoke concoction, season really quite generously with the salt and pepper, and toss to combine. Remove from the heat.

When the pasta is done, drain it and add it to the artichoke mixture in the skillet. Place the pan over medium-high heat and toss again for 30 seconds or so, just long enough to evenly coat the pasta. Taste and, if desired, season with more pepper. Divvy the pasta among plates, spooning any artichoke mixture that remains in the skillet over the top. And, if you please, shave or grate some Parmigiano-Reggiano over the pasta. Serve immediately.

Print RecipeBuy the Pasta Italiana cookbook

Want it? Click it.


    • We find what works best here are artichokes jarred straight-up in oil minus any potpourri of dried herbs.

    Recipe Testers' Reviews

    Fabulous! If you stay organized, the rigatoni in all its olive-y, garlic-y, rosemary-y goodness will be on the table in less than 30 minutes. Be sure to season well with sea salt and freshly cracked black pepper. And do add the orange zest, as it’s delicious.

    If you can boil water and cook pasta, then you can surely make this recipe. Made with simple ingredients, it is full of flavor . The rosemary and citrus (orange or lemon) zest just gives the pasta the wonderful oomph. It is perfect for a weeknight meal or midnight snack attack or really any meal any time of day.


    #leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


    1. Just made this tonight. Terrific recipe, loved it. I added some cherry tomatoes during last stages and I think it was good addition.

      Feels like being in Sicily!

    Have something to say?

    Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

    Rate this recipe!

    Have you tried this recipe? Let us know what you think.

    Upload a picture of your dish