Rigatoni with Artichokes, Olives, and Capers
Category: First Courses
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Rigatoni | 320g |
| Artichokes | 6 |
| Taggiasca olives | 200g |
| Anchovies (or anchovy fillets) | 35g |
| Salted capers | 30g |
| White wine | 100g |
| Extra virgin olive oil | 30g |
| Garlic | 2 cloves |
| Fine salt | to taste |
| Black pepper | to taste |
| Fresh thyme | 3 sprigs |
Instructions
To prepare your rigatoni with artichokes, olives, and capers, begin by heating a generous amount of salted water for the pasta. While waiting for it to boil, rinse the salted capers thoroughly to remove any excess salt.
Next, trim the artichokes: peel the outer leaves and cut the stems, removing the stringy, fibrous parts. Slice the stems into small cubes or thin rounds. For the artichoke hearts, cut them in half, remove the inner fuzzy choke, and slice them into quarters. Place the prepared artichokes into a bowl to prevent browning.
In a large skillet, heat the olive oil over medium heat. Add the garlic cloves, whole, and sautรฉ them until they start to turn golden brown. Once they begin to soften and color, remove the garlic cloves from the pan. This step infuses the oil with the garlicโs aroma without overcooking it.
Now, add the artichoke quarters to the pan. Allow them to sautรฉ, stirring occasionally, until they begin to brown lightly. Season with salt and pepper to taste, then pour in the white wine. Let the mixture simmer for about 5 minutes, allowing the wine to reduce slightly.
Once the artichokes are tender, add the pitted Taggiasca olives to the skillet, followed by the finely chopped anchovies and rinsed capers. Stir everything together, ensuring the anchovies dissolve into the sauce and combine with the other ingredients.
While the sauce is simmering, cook the rigatoni in the boiling salted water according to package instructions, making sure to reserve some of the cooking water.
Once the pasta is ready, transfer it directly into the skillet with the artichoke sauce, using a slotted spoon or a pasta scoop to drain. Toss the pasta in the sauce, adding a bit of the reserved pasta cooking water to help coat the rigatoni with the sauce. Stir in fresh thyme to add a fragrant herbal note.
Continue to cook the pasta in the sauce for just a couple of minutes to ensure the rigatoni absorbs the flavors, then taste and adjust the seasoning with more salt and pepper if needed.
Your Rigatoni with Artichokes, Olives, and Capers is now ready to serve! Plate up this fragrant, savory dish and enjoy the Mediterranean flavors. Perfect for a light yet satisfying meal, this recipe brings together the earthy taste of artichokes, the briny punch of olives and capers, and the richness of anchovies, all harmoniously combined.
