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Rigatoni with Artichokes, Basil and Pecorino

4-6 Servings

30 minutes

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This recipe is our weeknight adaptation of the pasta fresca con carciofi e pecorino that we tasted in Bari, Italy. The flavors are bright and fresh, and the prep is a breeze (chopping the basil is as arduous as it gets here). Be sure to purchase jarred marinated artichoke hearts—they offer much more flavor than canned or frozen. You will need three 12-ounce jars to get the 3 cups drained artichokes called for. The hearts usually are halved or quartered; there’s no need to chop them after draining, as they will break apart during cooking.




Don’t forget to save 2 cups of the cooking water before draining the rigatoni. You will need the starchy seasoned water to create a sauce that lightly coats and marries the artichokes and pasta.

30 minutes


  • 1

    pound Rigatoni

  • Kosher salt and ground black pepper


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Gabriel Y.

This was delicious. Light, lemon, herb and garlic flavor with a sauce that lightly coats the pasta. Will make again.

Lindsay B.

Good recipe! About half of my artichokes were from a can. I can see how the jarred ones are better, but I wouldn’t let that stop you from making this anyhow. There’s a lot of other flavorful ingredients that will compensate.

Ruchita G.

easy! i added in some fresh young arugula and cherry tomatoes to increase the veggie to pasta ratio as trying to avoid the quaratine weight, and it went well, will no additional work/cooking

Ilene J.

Why don’t you use the delicious seasoned oil from the jar in place of at least some of the olive oil?

Janelle C.

Hi Ilene,

That's something to try. However, we'd recommend paring back on the salt if you do.

Milk Street S.

Many brands use a blend mostly safflower or other vegetable oils and not olive oil.