Ingredients
2 tablespoon salted butter
6 tablespoons olive oil
2 cloves of garlic, peeled and finely chopped
2 tablespoon fresh rosemary, finely chopped (I only had dry one)
½ cup Kalamata olives, pitted, drained and halved
6 artichokes hearts in oil, drained and quartered
⅓ cup plus 1 tablespoon dry white wine
finely grated zest of ½ Orange (I only had a Lemon, but I don’t think it worked as well)
7 cups (18 ounces) rigatoni
salt & pepper to taste
Directions
1. In a large skillet melt the butter with the oil.
2. Once hot, add the garlic, rosemary, olives, and artichokes and saute’ over medium heat for 3 minutes, stirring occasionally with a wooden spoon.
3. Pou in the wine and cook for an additional 2 minutes to allow the alcohol to evaporate.
4. Add the orange zest, season with salt and pepper, and mix everything together. Set aside.
5. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain and add to the pan with the artichokes mixture.
6. Return the pan to high heat and mix everything together for 30 second to allow the sauce to coat the pasta evenly and serve immediately.
Very interesting flavors! I added a sausage, which made it tastier, but I think I didn’t season it enough. I will definitely try it again!
Any new recipe you want to share?
