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.
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
- 20 M
- 30 M
- Serves 4
- 12 to 16 ounces rigatoni
- 2 tablespoons salted butter (1 oz)
- 6 tablespoons olive oil
- 2 garlic cloves, peeled and finely chopped
- 2 tablespoons finely chopped rosemary leaves
- 1/2 cup pitted Kalamata olives, halved
- 6 jarred artichoke hearts packed in oil*, drained and cut into quarters
- 1/3 cup plus 1 tablespoon dry white wine
- Finely grated zest of 1/2 orange, preferably organic (or, if you prefer, the zest of a small lemon)
- Salt and freshly cracked black pepper to taste
- Parmigiano-Reggiano (optional)
- 1. Cook the pasta in a large pot of boiling salted water until al dente.
- 2. 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.
- 3. 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.
- 4. 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.
*WHAT KIND OF JARRED ARTICHOKES TO USE
- We find what works best here are artichokes jarred straight-up in oil minus any potpourri of dried herbs.