Rigatoni ai carciofi (Rigatoni with Artichokes, Garlic, and Orange Zest)
"I have always found artichokes a little bit like Marmite--you love them or you hate them! In my case, I absolutely adore them. If you have never tried them, please have a go at this pasta dish--you won’t be disappointed. Never ever buy artichokes that are preserved in brine because they aren’t worth eating. Recipe courtesy of Pasta Italiana: 100 Recipes from Fettuccine to Conchiglie by Gino D’Acampo/Kyle Books, 2012...."
INGREDIENTS
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2 tablespoons salted butter
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6 tablespoons olive oil
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2 garlic cloves, peeled and finely chopped
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2 tablespoons finely chopped fresh rosemary
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1/2 cup pitted Kalamata olives, drained and halved
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6 artichoke hearts in oil, drained and cut into quarters
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1/3 cup plus 1 tablespoon dry white wine
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Finely grated zest of 1/2 orange
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7 cups (18 ounces) rigatoni
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Salt and pepper to taste
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