Rigatoni with Artichokes, Garlic, and Olives

Name: Rigatoni with Artichokes, Garlic, and Olives
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 12 to 16 ounces rigatoni; 2 tablespoons (1 oz) salted butter; 6 tablespoons olive oil; 2 garlic cloves; 2 tablespoons finely chopped rosemary leaves; 1/2 cup pitted kalamata olives; 6 jarred artichoke hearts packed in oil*; 1/3 cup plus 1 tablespoon dry white wine; Finely grated zest of 1/2 orange, preferably organic; salt and freshly cracked black pepper to taste; Parmigiano-Reggiano

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4 servings
Calories
620 kcal
Course
Main Course
Cuisine
Italian

Rigatoni with Artichokes, Garlic, and Olives

Iris Warren

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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.

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Ingredients

Servings

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)

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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

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

Nutrition Information

Show Details

Serving 1portion Calories 620kcal (31%) Carbohydrates 69g (23%) Protein 12g (24%) Fat 31g (48%) Saturated Fat 7g (35%) Monounsaturated Fat 19g Trans Fat 0.2g Cholesterol 16mg (5%) Sodium 428mg (18%) Fiber 4g (16%) Sugar 3g (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 620 kcal

% Daily Value*

Serving	1portion
Calories	620kcal	31%
Carbohydrates	69g	23%
Protein	12g	24%
Fat	31g	48%
Saturated Fat	7g	35%
Monounsaturated Fat	19g	95%
Trans Fat	0.2g	10%
Cholesterol	16mg	5%
Sodium	428mg	18%
Fiber	4g	16%
Sugar	3g	6%