Barilla recipes Classic Blue Box

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Rigatoni with Artichokes

di Academia Barilla

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Rigatoni with Artichokes
45 minutes


First course

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

Preparation 15 minutes preparation + 30 minutes cooking
1. Remove the tough outer leaves of the artichokes, cut in half lengthwise, discard "choke" in the middle and slice

2. Heat half the oil in a pan over medium heat and sauté garlic until golden

3. Add artichokes and lemon juice and cook for about 15 minutes

4. Season with salt and a pinch of chili pepper

5. Boil paccheri (similar to rigatoni but wider and longer) in plenty of salted water according to package directions

6. Drain and toss with artichokes

7. Sprinkle with grated Pecorino and remaining extra virgin olive oil

8. Serve immediately

9. Whole grain rigatoni or mezze penne may be substituted for the paccheri