Rigatoni With Artichokes Kalamata Olives And Herbs Recipe

So, picture this: it’s a cozy evening, and you’re about to dive into a bowl of rigatoni that’s been kissed by Mediterranean sunshine, thanks to the vibrant combo of artichokes, olives, and fresh herbs—this dish is basically a vacation for your taste buds!

I love creating vibrant dishes that combine rich flavors with wholesome ingredients. My Rigatoni With Artichokes, Kalamata Olives, and Herbs is a perfect example.

The robust rigatoni pairs beautifully with tangy artichokes, briny olives, and fresh herbs like basil and parsley, making it a delightful, nutritious meal that’s packed with antioxidants and healthy fats.

Rigatoni With Artichokes Kalamata Olives And Herbs Recipe Ingredients

• Rigatoni Pasta: Provides carbohydrates for energy and a hearty texture.
• Olive Oil: Rich in healthy monounsaturated fats and adds flavor.
• Artichoke Hearts: High in fiber and antioxidants, offering a mild, nutty taste.
• Kalamata Olives: Source of healthy fats, adds a briny, flavorful punch.
• Lemon Zest: Adds a citrusy aroma and enhances the dish’s freshness.
• Fresh Basil: Offers a sweet, aromatic flavor and contains vitamins A and K.
• Parmesan Cheese: Adds umami and richness, high in calcium and protein.

Rigatoni With Artichokes Kalamata Olives And Herbs Recipe Ingredient Quantities

• 12 ounces rigatoni pasta
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup canned artichoke hearts, drained and quartered
• 1/2 cup Kalamata olives, pitted and halved
• 1 teaspoon lemon zest
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh lemon juice

How to Make this Rigatoni With Artichokes Kalamata Olives And Herbs Recipe

1. Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

2. In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.

3. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, ensuring it doesn’t burn.

4. Add the artichoke hearts to the skillet and sauté for 3-4 minutes until they begin to brown slightly.

5. Stir in the Kalamata olives and lemon zest, cooking for another 1-2 minutes to combine the flavors.

6. Add the drained rigatoni to the skillet, tossing to coat the pasta with the vegetable mixture.

7. Pour in the reserved pasta water and stir well to create a light sauce.

8. Remove the skillet from heat and mix in the chopped parsley, basil, and freshly squeezed lemon juice. Season with salt and pepper to taste.

9. Sprinkle the grated Parmesan cheese over the pasta and toss gently to incorporate.

10. Serve the rigatoni hot, garnished with additional parsley and Parmesan if desired. Enjoy your flavorful creation!

Rigatoni With Artichokes Kalamata Olives And Herbs Recipe Equipment Needed

1. Large pot
2. Large skillet
3. Colander
4. Measuring cups and spoons
5. Cutting board
6. Chef’s knife
7. Wooden spoon or spatula
8. Grater (for Parmesan cheese)
9. Zester or microplane (for lemon zest)
10. Citrus juicer (optional, for lemon juice)

FAQ

• Can I use a different type of pasta instead of rigatoni? Yes, you can substitute rigatoni with any short pasta such as penne or fusilli.
• What is a good substitute for Kalamata olives? You can use any type of brined olives like green or black olives, though the flavor will be slightly different.
• Can I use dried herbs instead of fresh? Fresh herbs are recommended for the best flavor, but you can use dried herbs if necessary. Use about one-third the amount of dried herbs.
• Is there a way to make it vegan? Yes, omit the Parmesan cheese and use a vegan cheese alternative or nutritional yeast for a similar savory flavor.
• How should I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
• Can I add protein to this dish? Absolutely. Grilled chicken, shrimp, or chickpeas are excellent additions for extra protein.

Rigatoni With Artichokes Kalamata Olives And Herbs Recipe Substitutions and Variations

• Olive Oil: You can substitute with avocado oil or sunflower oil.
• Onion: Substitute with shallots for a milder flavor.
• Kalamata Olives: Use green olives or black olives as alternatives.
• Parsley: Substitute with cilantro or fresh dill for a different herbaceous note.
• Parmesan Cheese: Try Pecorino Romano or nutritional yeast for a similar umami flavor.

Pro Tips

1. Artichoke Prep Before using the canned artichoke hearts, gently pat them dry with a paper towel to remove excess moisture. This will help them brown better in the skillet and enhance their flavor.

2. Pasta Water Be sure to adjust the amount of reserved pasta water based on the consistency of the sauce. Start with a smaller amount and add more as needed to achieve the desired texture.

3. Herb Timing Add the chopped parsley and basil towards the end of cooking, off the heat. This preserves their fresh aroma and prevents them from wilting too much, ensuring a burst of fresh flavor.

4. Lemon Zest and Juice For maximum flavor, zest the lemon directly over the skillet to catch the essential oils. Balance the zest with fresh lemon juice right before serving to brighten up the dish.

5. Cheese Option For a twist, try using a mix of Parmesan and Pecorino Romano cheese for a more complex, nutty flavor. Grate it fresh for the best result.