Italian Rigatoni ai Carciofi

Prep Time: 15 min

Cook Time: 30 min

Ready In: 45 min

Serves: 4


Rigatoni ai Carciofi Ingredients

  • 7 cups Rigatoni
  • 2 tbsp salted butter
  • 6 tbsp olive oil
  • 2 cloves garlic, peeled and finely chopped
  • 2 tbsp fresh rosemary, finely chopped
  • 1/2 cup Kalamata olives, drained, pitted, and halved
  • 6 artichoke hearts in oil, drained and quartered
  • 1/3 cup plus 1 tbsp dry white wine
  • 1/2 orange, (zest) finely grated
  • salt and pepper to taste

Rigatoni ai Carciofi Preparation

  • 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 and serve immediately.



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