The artichoke is the star of this quick garlic and oil based pasta dish. Artichokes are browned in olive oil and flavored with garlic, red pepper flakes and fresh mint. Tossed with sturdy rigatoni and finished with sharp, fresh pecorino romano cheese. Try this formula, replacing the artichokes with any of your favorite hearty vegetables, such as cauliflower.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| 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 |