Rigatoni ai Carciofi Recipe

Feb 15, 2012 5:01 pm

Pasta with artichokes, garlic and orange zest

rigatoni al Carciofa
Photo: Kate Whitaker
Using Mediterranean ingredients like citrus zest, olives and artichokes in this rigatoni al Carciofa recipe is a great way to get out of a tomato sauce rut.

I have always found artichokes a little bit like Marmite — you love them or you hate them! In my case, I absolutely adore them. If you have never tried them, please have a go at this rigatoni al Carciofe recipe — you won’t be disappointed. Never ever buy artichokes that are preserved in brine because they aren’t worth eating.

Servings: 4


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
  1. In a large skillet or wok, melt the butter with the oil.
  2. Once hot, add the garlic, rosemary, olives, and artichokes and sauté over medium heat for 3 minutes, stirring occasionally with a wooden spoon.
  3. Pour in the wine and cook for an additional 2 minutes to allow the alcohol to evaporate.
  4. Add the orange zest, season with salt and pepper, and mix everything together. Set aside.
  5. 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.
  6. 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.
Level of Difficulty: 
Prep Time: 
15 minutes
Cooking Time: 
30 minutes
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