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Bowl of rigatoni with artichokes, garlic, and olives, with lemon zest on a textured table
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5 / 4 votes

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.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Mains
Cuisine: Italian
Servings: 4 servings
Calories: 620

Ingredients

  • 12 to 16 ounces rigatoni
  • 2 tablespoons (1 oz) salted butter
  • 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)
US - Metric

Instructions

  • 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.

Notes

*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.

Nutrition

Serving: 1portion | Calories: 620kcal | Carbohydrates: 69g | Protein: 12g | Fat: 31g | Saturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 428mg | Fiber: 4g | Sugar: 3g