Rigatoni with Artichokes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 590
- Total Fat
- 25 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 3 milligrams
- Sodium
- 534 milligrams
- Carbohydrates
- 78 grams
- Dietary Fiber
- 14 grams
- Sugar
- 4 grams
- Protein
- 16 grams
- Total: 30 min
- Active: 30 min
Ingredients
Kosher salt
12 ounces rigatoni
6 tablespoons extra-virgin olive oil
2 10-ounce packages frozen artichoke hearts, thawed and blotted dry
4 cloves garlic, thinly sliced
3/4 teaspoon red pepper flakes
3/4 cup packed roughly torn fresh mint
Grated pecorino romano cheese, for topping
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water and then drain.
- Meanwhile, heat 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the artichoke hearts, season with salt and cook, tossing occasionally, until browned around the edges, 5 to 7 minutes. Toss the artichokes and move to one side of the skillet. Add the remaining 3 tablespoons olive oil to the other side of the skillet and add the garlic. Cook until golden, 1 to 2 minutes. Stir into the artichokes along with the red pepper flakes. Remove from the heat until the pasta is done cooking.
- Stir 3/4 cup of the reserved cooking water into the skillet over medium-high heat. Add the pasta and cook, tossing and adding some of the remaining cooking water as needed, until the pasta is well coated in the sauce. Season with salt and stir in 1/2 cup mint.
- Divide the pasta among bowls. Top with cheese and the remaining 1/4 cup mint.