Rigatoni alla Gricia di Carciofi – Roman Artichoke Pasta

A gift for new customers

Tap the coupon – we'll add the discount for your first order straight to your basket.

€20.00

Redeem discount

Valid for your first order.

Rigatoni alla Gricia di Carciofi – Roman Artichoke Pasta

Name: Rigatoni alla Gricia di Carciofi – Roman Artichoke Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italienische Küche
Ingredients: 400 g of Rigatoni; 285 g of Preserved artichoke hearts; 100 g of Pecorino; 2 pieces of Garlic cloves; 40 ml of Extra virgin olive oil; 1 tsp of Ground black pepper; 1 tsp of Fine table salt

(0)

25 min

Quick

Knuspr-Küche

Ein wahrer Klassiker der römischen Küche neu interpretiert: Rigatoni alla Gricia di Carciofi verbinden knusprig in nativem Olivenöl angebratene Artischockenherzen mit einer sämigen, cremigen Sauce aus frisch geriebenem Pecorino Romano, grob zerstoßenem schwarzem Pfeffer und stärkehaltigem Nudelwasser. Vollmundig, würzig und unvergleichlich aromatisch.

Ingredients

Price per portion:€ 3.53

Ingredients

Select all ingredients

Rigatoni 400 g of Rigatoni

Preserved artichoke hearts 285 g of Eingemachte Artischockenherzen

Pecorino 100 g of Pecorino

Garlic cloves 2 Stück of Knoblauchzehen

Fine table salt 1 TL of Speisesalz fein

You probably have at home

Extra virgin olive oil 40 ml of Olivenöl extra nativ

Ground black pepper 1 TL of Schwarzer Pfeffer gemahlen

Preparation method

Bring a large pot with plenty of water to a boil and salt well. Add the rigatoni and cook according to the package instructions for about 2 minutes less than al dente, as they will finish cooking in the pan later. Before draining, make sure to scoop out about 200 ml of the starchy pasta water and set it aside.

Meanwhile, drain the preserved artichoke hearts well, pat dry, and cut lengthwise into quarters or wedges. Lightly crush the garlic cloves with the flat side of a knife.

In a large, deep frying pan, heat the extra virgin olive oil over medium heat. Add the crushed garlic cloves and sauté gently until fragrant, then remove them. Add the artichokes to the pan and fry over medium to high heat for 6–8 minutes until golden brown and crispy all over. Set aside a small handful of crispy artichoke wedges for garnish.

Chef's tip

The secret to the velvety sauce: The pan must be removed from the heat before stirring in the Pecorino, as sheep's milk cheese curdles if the temperature is too high. The starchy pasta water forms a perfect emulsion together with the olive oil and cheese.

For an especially authentic texture, we recommend authentic Pecorino Romano DOP, grated on a fine grater so that it dissolves immediately.