Equipment
Ingredients
Pasta
- 400 g rigatoni, dry
- kosher salt
Artichokes and Aromatics
- 400 g canned artichoke hearts, drained, quartered, and patted completely dry
- 45 ml olive oil, extra virgin preferred
- 4 garlic, thinly sliced
- 2 g red pepper flakes
Finishing
- 50 g parmesan cheese, freshly grated
- 15 g fresh parsley, finely chopped
- black pepper, freshly cracked
Nutrition (per serving)
Method
Bring a large pot of heavily salted water to a rolling boil at 100°C/212°F. Add the rigatoni and cook according to package instructions until just shy of al dente. Reserve at least 120ml of the starchy pasta cooking water before draining.
While the water boils, place the drained artichoke hearts on paper towels. Press them gently but firmly to extract as much moisture as possible. This ensures they will crisp rather than steam.
Heat the olive oil in a large skillet over medium-high heat. Add the dried artichoke hearts in a single layer. Fry undisturbed for 3 to 4 minutes until deeply golden and crispy on the bottom, then toss and fry the other side for another 2 to 3 minutes.
Reduce the heat to medium-low. Add the thinly sliced garlic and red pepper flakes to the skillet with the artichokes. Cook for 1 to 2 minutes, stirring constantly, until the garlic is fragrant and pale gold. Do not let it brown.
Add the drained rigatoni to the skillet along with 60ml of the reserved pasta water. Toss vigorously over medium heat until the starchy water and olive oil emulsify into a light sauce that coats the noodles. Add more pasta water if the dish seems dry.
Remove the skillet from the heat. Stir in the freshly grated Parmesan cheese, chopped parsley, and a few grinds of black pepper. Serve immediately.
Chef's Notes
- Patting the artichokes completely dry is non-negotiable for achieving a deep, crispy golden-brown sear. Moisture is the enemy of crispiness.
- Reserving starchy pasta water is the secret to creating a cohesive, emulsified sauce rather than an oily one. Always save more than you think you need.
- Slice the garlic rather than mincing it. Larger pieces are less prone to burning quickly in the hot oil left over from frying the artichokes.
- Canned artichoke hearts packed in water or brine work best here. If using marinated artichokes packed in oil, you may need to reduce the added olive oil in the pan to avoid an overly greasy final dish.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat on the stovetop over low heat with a splash of water or olive oil to revive the sauce.
