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Shopping ListRecipe: Rigatoni with Artichokes and Pressed Ricotta
Ingredients for 4 people
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- 1 box Barilla Rigatoni
- 4 tablespoons Extra Virgin Olive Oil Divided
- 1 cup Scallion Sliced
- 4 Large Artichokes Cleaned Sliced
- 5 Tomatoes
- 1 tablespoon Fresh Parsley Chopped
- 1 cup Ricotta Salata Cheese Pressed
Le Ricette
Rigatoni with Artichokes and Pressed Ricotta
PREPARATION TIME
40 min
40 min
DIFFICULTY
Medium
Medium
TYPE
Main course
Main course
Tags
Ingredients for 4 people
1 box Barilla Rigatoni
4 tablespoons Extra Virgin Olive Oil Divided
1 cup Scallion Sliced
4 Large Artichokes Cleaned Sliced
5 Tomatoes
1 tablespoon Fresh Parsley Chopped
1 cup Ricotta Salata Cheese Pressed
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 20 minutes preparation + 20 minutes cooking
Bring a large pot of water to a boil. Sauté half of the olive oil and scallions in a large skillet over medium heat for 5 minutes.
Add the artichokes, season with salt and pepper and cook until tender, about 7 minutes.
Blanch the tomatoes, skin, seed and cut into small dices. Season with salt and the remaining oil.
Cook Rigatoni according to the package directions. Drain and toss with the sauce.
Stir in cheese and parsley before serving.
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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