Penne Rigate with Artichokes

By John, 16 July, 2020
Region
Italy
Description
Penne Rigate ai Carciofi

You can make this with fresh artichokes, but canned artichoke hearts in water (not marinated) make this an easy work-night option, and a nice change if you want something without tomatoes. I find this simple dish very summery!

You can really have this ready in just the time it takes to cook the pasta, so you can save some time if you don't boil more water than you need. 

Yield
4 Servings
Preparation time
20 minutes
Ingredients
4 T Olive oil
1 clv Garlic
14 oz Artichoke Hearts (1 can, in water)
1 T Parsley, Flat-Leaf (chopped)
12 oz Penne Rigate
Instructions
  1. Boil a pot of salted water for the penne.
  2. In a skillet, heat the oil. Crush the garlic clove and cook it until it starts to brown.
  3. Drain and coarsely chop the artichoke hearts, then add that to the pan.
  4. Cook the penne.
  5. Add 1/4 cup of water from the pasta pot to the skillet, then cover it and let it steam a few minutes. (If you used fresh artichokes, then they will need to steam longer, until tender.)
  6. Combine the cooked penne with the artichoke sauce and serve hot.
Source
Adapted from recipe in The Silver Spoon Cookbook