Rigatoni ai Carciofi
- 2 tablespoons salted butter
- 6 tablespoons olive oil
- 2 cloves garlic, peeled and finely chopped
- 2 tablespoons fresh rosemary, finely chopped
- 1/2 cup Kalamata olives, pitted, drained and halved
- 6 artichoke hearts in oil, drained and quartered
- 1/3 cup plus 1 tablespoon dry white wine
- finely grated zest of 1/2 Orange
- 7 cups (18 ounces) rigatoni
- Salt and pepper, to taste
- This recipe is vegetarian
- Produce
- Garlic (2 cloves)
- Orange, zest of (1/2)
- Rosemary, fresh (2 tablespoons)
- Condiments
- Kalamata olives, pitted (1/2 cup)
- Cooking & Baking
- Artichoke hearts in oil (6)
- Olive oil (6 tablespoons)
- Salt and pepper (1)
- Pasta & Grains
- Rigatoni (7 cups)
- Dairy
- Butter, salted (2 tablespoons)
- Beer, Wine & Liquor
- White wine, dry (1/3 cup)
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published February 15, 2012 (11 months ago).
12 people saved this recipe.
