Rigatoni with Artichokes, Olives and Capers
Rigatoni with Artichokes, Olives and Capers
Rigatoni with Artichokes, Olives and Capers
This dish is a combination of two traditional Italian sauces, puttanesca and arrabbiata. I used rigatoni, but any pasta would work well.
Ingredients
Serves: 2
- 3 slices bacon
- 1 teaspoon olive oil
- 1 teaspoon garlic, minced
- 1 pinch chilli flakes, or to taste
- 3 tomatoes - peeled, seeded and chopped
- 5 artichoke hearts, drained and chopped
- 1/4 cup chopped kalamata olives
- 1 tablespoon capers, rinsed and drained
- salt and pepper to taste
- 2 cups (150g) uncooked rigatoni pasta
- 60g crumbled feta cheese, for topping
- 1/4 cup chopped fresh Continental parsley, for garnish
Directions
Preparation:25min ›
Cook:18min ›
Ready in:43min
- Place bacon in a large, deep frypan. Cook over medium-high heat until evenly brown. Drain on paper towels, and crumble into large pieces.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add the rigatoni pasta and cook until al dente, about 13 minutes. Drain, and place pasta into a large bowl.
- Place olive oil in another frypan, and heat over medium-high heat. Stir in the garlic, and cook until fragrant, about 1 minute. Mix in the bacon, chilli flakes, tomatoes, artichokes, olives and capers. Cook and stir until heated through, about 5 minutes. Season to taste with salt and pepper.
- Add bacon-vegetable mixture to pasta and toss until evenly mixed. Divide between two serving plates. Sprinkle with feta cheese and garnish with parsley. Serve immediately.
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Reviews and Ratings
Global Ratings:
(11)
Reviews in English (6)
We loved this recipe! I usually make the traditional puttanesca, with anchovies, but the arrabbiata style gave it a unique twist. Since it is winter, and fresh tomatoes are virtually flavorless, I used two 14.5 oz cans of diced garlic flavored tomatoes, drained, instead. I also used herbed feta for the topping because that's what I had in the fridge. I didn't add any extra salt, since the olives, capers and cheese are already high in sodium. I also cooked an extra cup of rigatoni and the recipe served three adults as a main course. My "purist" Italian husband had a philosophical issue with using feta instead of a traditional Italian cheese, but it is excellent as written and I will definitely make it again. - 11 Jan 2008 (Review from Allrecipes USA and Canada)
I made this then stuck in crockpot for hours to simmer. Added 1/2 cup red wine, more garlic, and Italian seasoning, had to skip the artichokes because I didn't have any, used crimini mushrooms instead. Served with baked chicken leg sections and spaghetti squash. Very tasty.. - 15 Feb 2010 (Review from Allrecipes USA and Canada)
Tried this tonight and thought it was fantastic. I had to substitute canned tomatoes and green olives because that was what I had. But will definitely try it with the kalamata olives and fresh tomatoes next time. It was also quick and simple to make which is always a plus. Thanks Kelly for a keeper. - 28 Feb 2010 (Review from Allrecipes USA and Canada)
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