6 Tbsp olive oil
2 garlic clove, peeled and finely chopped
2 Tbsp finely chopped fresh rosemary
½ cup pitted Kalamata olives, drained and halved
6 artichoke hearts, drained and cut into quarters
⅓ cup plus 1 tablespoon dry white wine
finely grated zest of 1/2 orange
18 oz rigatoni
salt and pepper to taste
In a large skillet or wok, melt the butter with the oil. Once hot, add the garlic, rosemary, olives, and artichokes and sauté over medium heat for 3 minutes, stirring occasionally with a wooden spoon.
Pour in the wine and cook for an additional 2 minutes to allow the alcohol to evaporate.
Add the orange zest, season with salt and pepper, and mix everything together. Set aside.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain and add to the pan with the artichoke mixture.
Return the pan to high heat and mix everything together for 30 seconds to allow the sauce to coat the pasta evenly.
Recipe courtesy of Pasta Italiana: 100 Recipes from Fettuccine to Conchiglie by Gino D’Acampo/Kyle Books, 2012.