Rigatoni with Artichokes, Olives, and Capers

17/11/2023

Let’s prepare a tasty dish of rigatoni with artichokes, olives, and capers together. Here are the necessary ingredients for 4 people:

Ingredients

320 g of rigatoni
4 fresh artichokes (or canned artichoke hearts if fresh ones are not available)
1 clove of garlic
100 g of pitted black olives
3 tablespoons of salted capers (or in brine, well rinsed)
Fresh parsley to taste
Salt and pepper to taste
Extra virgin olive oil
Grated Parmesan cheese (optional)
1 lemon (if using fresh artichokes)

Preparation

If using fresh artichokes, begin by cleaning them, removing the tougher outer leaves and thorns, cutting off the tips, and removing the hairy insides. Cut the artichokes into wedges and keep them submerged in water acidulated with lemon to prevent them from darkening.
Boil the artichokes in lightly salted water for about 10 minutes until they become tender, then drain them.
In a large pan, heat some oil with a whole garlic clove (which you will remove once it has browned) and add the artichoke wedges along with the chopped olives and desalted capers.
Sauté everything for a few minutes, then add chopped parsley to taste, salt, and pepper.
Meanwhile, bring a pot of salted water to a boil and cook the rigatoni following the cooking times indicated on the package to achieve al dente pasta.
Drain the pasta and set aside some of the cooking water.
Transfer the rigatoni to the pan with the artichoke sauce, adding some of the cooking water if necessary to blend well.
Sauté the pasta in the pan with the sauce for a minute.
Plate the rigatoni and, if desired, sprinkle with Parmesan.

Curiosity

Artichokes are much loved in Italian cuisine and can be used in many different preparations. This dish represents a wonderful combination of strong and bold flavors marked by the presence of olives and capers, which harmoniously blend with the sweetness of the artichokes. A simple but extremely tasty dish, ideal for those who love Mediterranean flavors.