RIGATONI WITH ARTICHOKES, GARLIC, AND OLIVES
This rigatoni with artichokes, garlic, and olives recipe is a consummate spring supper that's vegetarian, delicious, and, most importantly, fast. Garlic, rosemary, and artichokes are sauteed in butter while the pasta cooks. Everything is tossed together and topped with olives and orange zest.
Provided by Gino D'Acampo
Categories Mains
Time 30m
Number Of Ingredients 11
Steps:
- Cook the pasta in a large pot of boiling salted water until al dente.
- Meanwhile, in a large skillet or wok over medium heat, heat the butter and oil until the butter melts into a puddle. Add the garlic, rosemary, olives, and artichokes and cook, still over medium heat, stirring occasionally, for 3 minutes. Pour in the wine and cook until the liquid almost completely evaporates, about 2 minutes.
- Add the orange (or lemon) zest to the artichoke concoction, season really quite generously with the salt and pepper, and toss to combine. Remove from the heat.
- When the pasta is done, drain it and add it to the artichoke mixture in the skillet. Place the pan over medium-high heat and toss again for 30 seconds or so, just long enough to evenly coat the pasta. Taste and, if desired, season with more pepper. Divvy the pasta among plates, spooning any artichoke mixture that remains in the skillet over the top. And, if you please, shave or grate some Parmigiano-Reggiano over the pasta. Serve immediately.
Nutrition Facts : ServingSize 1 portion, Calories 620 kcal, Carbohydrate 69 g, Protein 12 g, Fat 31 g, SaturatedFat 7 g, TransFat 0.2 g, Cholesterol 16 mg, Sodium 428 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 22 g
RIGATONI WITH FETA, TOMATOES, ARTICHOKES AND KALAMATA OLIVES
Inspired by a recipe member HeatherDiane submitted over 10 years ago. I loved the Greek influences of the original recipe and took it to the next level by adding some of my favorite ingredients. This is packed with flavor! I serve this to family & guests who prefer a meatless meal. Serve with a crusty bread & salad & you're golden! Enjoy.
Provided by Chicagoland Chef du
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large pot of water for boiling pasta, add salt as desired. Cook Rigatoni to package instructions. (may take up to 13 minutes) Drain.
- In the mean time.
- Heat oil in a large nonstick skillet over medium high heat.
- Add garlic, green onions & oregano; sautee 60 seconds or longer until green onions, soften slightly. Careful not to burn the garlic.
- Add tomato, artichoke hearts, 1/2 of parsley, and lemon juice; Stir to combine, simmer until heated through. About 5-7 minutes. Add Kalamata olives, toss to coat and warm through. Can simmer longer until tomatoes are tender. NOTE: Do not add the kalamata olives too soon, the heat tends to make them taste off, to me.
- Add rigatoni to the tomato mixture and 3/4 cup cheese, toss gently.
- Top with remaining 1/4 cup cheese, if desired and parsley.
- Serve immediately.
Nutrition Facts : Calories 423.1, Fat 16.2, SaturatedFat 7.1, Cholesterol 81.2, Sodium 826, Carbohydrate 56.1, Fiber 8.6, Sugar 6, Protein 16.3
PASTA WITH ARTICHOKES IN A BUTTERY GARLIC AND OLIVE OIL SAUCE
Made this for dinner tonight and it is a very easy delicious side dish to serve with chicken, pork or fish.
Provided by Marie
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring a pot of water to a boil and add salt.
- Add pasta, cook for 8 to.10 minutes, until almost done and drain, reserving 1/4 cup water.
- Heat the olive oil and melt the butter in a skillet over medium heat.
- Add the garlic, and artichoke hearts and cook 5 minutes, until heated through.
- Add the cooked pasta to the pan and toss for a few minutes.
- Add pasta water and Parmesan cheese to taste and stir thoroughly before serving.
BAKED RIGATONI WITH KALAMATA OLIVES
Delizioso! Olives, sausage, and tomatoes combined for a terrific dish. This is the type dish that I don't really measure; I just throw in a lot of garlic and basil until it looks about right.
Provided by Vicki in CT
Categories Pork
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Cook pasta according to directions, making sure to keep it al dente. Drain and place back in cooking pot. Set aside.
- Meanwhile, in skillet cook sausage and onions until sausage is done (crumble sausage as it cooks). Drain well and set aside.
- In same skillet add olive oil and garlic and cook 1-2 minutes.
- Return sausage and onion to pan with garlic.
- Add tomatoes, tomato sauce, and water. Stir well. Cook at a high simmer. Add olives. Cook until sauce has reduced slightly, about 15 minutes. Turn off heat. Stir in basil.
- Pour tomato sauce over pasta and toss to coat well.
- Place layer of 1/3 of pasta in bottom of Pam sprayed casserole. Top with 1/2 of mozzarella. Top with another third of pasta. Top with remaining mozzarella. Repeat with final layer of pasta. Cover with foil.
- Cook in oven for thirty minutes.
- Remove foil and top with parmesan. Cook an additional 15-25 minutes. (We like it crunchy on top so cook the full 25 minutes. Cook it how you like it.).
Nutrition Facts : Calories 930, Fat 48.7, SaturatedFat 20.2, Cholesterol 174, Sodium 2434.7, Carbohydrate 76.6, Fiber 6.7, Sugar 11.6, Protein 47.7
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