Rigatoni with Artichokes, Olives and Capers

Rigatoni with Artichokes, Olives and Capers

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This dish is a combination of two traditional Italian sauces, puttanesca and arrabbiata. I used rigatoni, but any pasta would work well.


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

Preparation:25min  ›  Cook:18min  ›  Ready in:43min 

  1. Place bacon in a large, deep frypan. Cook over medium-high heat until evenly brown. Drain on paper towels, and crumble into large pieces.
  2. 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.
  3. 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.
  4. 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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