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Milk Street Recipe
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.
4-6
Servings
Tip
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
Ingredients
-
1
pound Rigatoni
-
Kosher salt and ground black pepper
Directions
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