Rigatoni with Artichokes, Garlic, and Olives
- 12 to 16 ounces rigatoni
- 2 tablespoons salted butter
- 6 tablespoons olive oil
- 2 garlic cloves, peeled and finely chopped
- 2 tablespoons finely chopped fresh rosemary
- 1/2 cup pitted Kalamata olives, halved
- 6 artichoke hearts in oil, drained and cut into quarters
- 1/3 cup plus 1 tablespoon dry white wine
- Finely grated zest of 1/2 orange (or, if you prefer, the zest of a small lemon)
- Salt and freshly cracked black pepper to taste
- Parmigiano-Reggiano (optional)
- This recipe is vegetarian
- Produce
- Orange, zest of (1/2)
- Rosemary, fresh (2 tablespoons)
- Condiments
- Kalamata olives, pitted (1/2 cup)
- Cooking & Baking
- Artichoke hearts in oil, drained and cut into quarters (6)
- Garlic cloves (2)
- Olive oil (6 tablespoons)
- Salt and freshly cracked black pepper (1)
- Pasta & Grains
- Rigatoni (12 ounces)
- Dairy
- Butter, salted (2 tablespoons)
- Parmigiano-reggiano (1)
- Beer, Wine & Liquor
- White wine, dry (1/3 cup)
Preparation
Read recipe preparation on leitesculinaria.com
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Recipe Stats
Published May 8, 2012 (9 months ago).
103 people saved this recipe.
