Green Penne Rigate with Artichokes Recipe - Cooking Index
Green Penne Rigate with Artichokes Recipe - Cooking Index
This is a simple preparation using penne rigate verde, a ridged quill-shaped macaroni made with spinach and tossed with some nice artichokes. You can use canned artichokes if you like although fresh will taste even better. A trito is a very finely chopped mixture of vegetables and sometimes fat that is fried in olive oil as the foundation to a sauce.
Type: Pasta| 3 tablespoons | 45ml | Extra virgin olive oil |
| 1 | Small onion, finely chopped | |
| 3 | Large garlic cloves, finely chopped | |
| 3 tablespoons | 45ml | Finely chopped fresh parsely leaves |
| 7 | Whole fresh cooked artichoke bottoms, quartered | |
| 1 | Medium tomato, peeled, seeded and finely chopped | |
| 3/4 lb | 340g / 11oz | Green penne rigate |
| - | Freshly grated Parmigiano-Reggiano cheese (optional) |
1. In an earthenware casserole (preferably), heat the olive oil over medium-high heat, then cook the trito of onion, garlic, and parsley until the onion is translucent, about 4 minutes, stirring. Add the artichokes and tomato, season with salt and pepper, and cook until the liquid of the tomato is mostly evaporated, about 6 minutes, stirring. Turn the heat off and leave in the casserole.
2. Meanwhile, bring a large pot of abundantly salted water to a vigorous boil and add the pasta. Cook until al dente and drain well. Transfer the pasta to the casserole and toss well over low heat for a minute or two. Serve with Parmigiano-Reggiano cheese if desired.
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