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Rigatoni with Artichokes, Basil and Pecorino
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.
Kosher salt and ground black pepper
01In a large Dutch oven, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve about 2 cups of the cooking water, then drain the pasta.
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Why don’t you use the delicious seasoned oil from the jar in place of at least some of the olive oil?
This was delicious. Light, lemon, herb and garlic flavor with a sauce that lightly coats the pasta. Will make again.