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Ingredients for 4 people
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- 1 box rigatoni
- 4 ea large artichokes
- 2 cloves garlic
- 1 tablespoon lemon juice
- 1 cup grated Pecorino cheese
- 2 tablespoons + 2 teaspoons Academia Barilla 100% Italian Extra Virgin Olive Oil
- Salt to taste
- Chili pepper to taste
Le Ricette
Rigatoni with Artichokes
di Academia Barilla
PREPARATION TIME
45 min
45 min
DIFFICULTY
Easy
Easy
TYPE
First course
First course
Tags
Ingredients for 4 people
1 box rigatoni
4 ea large artichokes
2 cloves garlic
1 tablespoon lemon juice
1 cup grated Pecorino cheese
2 tablespoons + 2 teaspoons Academia Barilla 100% Italian Extra Virgin Olive Oil
Salt to taste
Chili pepper to taste
Ingredients
Rigatoni
Try Barilla Classic Blue Box's Rigatoni. This popular tube pasta is wide enough to capture meat and veggies, making it perfect for thick sauces or baked dishes.
Try Barilla Classic Blue Box's Rigatoni. This popular tube pasta is wide enough to capture meat and veggies, making it perfect for thick sauces or baked dishes.
Preparation 15 minutes preparation + 30 minutes cooking
Remove the tough outer leaves of the artichokes, cut in half lengthwise, discard "choke" in the middle and slice.
Heat half the oil in a pan over medium heat and sauté garlic until golden. Add artichokes and lemon juice and cook for about 15 minutes.
Season with salt and a pinch of chili pepper. Boil paccheri (similar to rigatoni but wider and longer) in plenty of salted water according to package directions.
Drain and toss with artichokes. Sprinkle with grated Pecorino and remaining extra virgin olive oil. Serve immediately. Whole grain rigatoni or mezze penne may be substituted for the paccheri.
Products (1)
Try Barilla Classic Blue Box's Rigatoni. This popular tube pasta is wide enough to capture meat and veggies, making it perfect for thick sauces or baked dishes.
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