Rigatoni with Artichokes, Olives and Capers

    (11)
    43 minutes

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


    11 people made this

    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 

    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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    Reviews and Ratings
    Global Ratings:
    (11)

    Reviews in English (6)

    by
    23

    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)

    by
    16

    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)

    by
    11

    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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