Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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
-
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.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTReviews
Why don’t you use the delicious seasoned oil from the jar in place of at least some of the olive oil?
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
This was delicious. Light, lemon, herb and garlic flavor with a sauce that lightly coats the pasta. Will make again.