As a lover of , I’m always on the hunt for new and exciting pasta dishes. One of my absolute favorites is rigatoni with . This dish is packed with flavor and is perfect for those who are looking for something a little different.

To start, you’ll need to gather your ingredients. For this recipe, you will need a pound of rigatoni pasta, six ounces of marinated artichokes, two cloves of garlic, one tablespoon of capers, two tablespoons of olive oil, a quarter cup of grated Parmesan cheese, salt, and black pepper. You’ll also need a large pot of lightly salted water to cook the pasta.

Begin by heating the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the garlic and sauté for about 30 seconds, or until fragrant. Be careful not to let the garlic burn.

Next, add the artichokes and capers to the skillet and sauté for about two minutes, or until the artichokes are heated through. Season with salt and black pepper to taste.

While the artichokes and capers are cooking, add the rigatoni to the pot of boiling water and cook for about 10 minutes, or until al dente. Once the pasta is cooked, reserve about a cup of the pasta water.

Add the cooked rigatoni to the skillet with the artichokes and capers and toss to combine. Add a splash of the reserved pasta water if the mixture seems dry. You want the pasta to be well coated in the sauce.

Finally, top the rigatoni with grated Parmesan cheese and serve hot. It’s that simple!

The combination of the marinated artichokes and salty capers gives this dish a wonderful depth of flavor. The pasta water helps to create a silky sauce that clings to the rigatoni perfectly. And let’s not forget about the Parmesan cheese – it adds a delicious nuttiness to the finished dish.

If you’re looking for a way to switch up your pasta routine, I highly recommend giving rigatoni with artichokes a try. It’s a delicious and easy-to-make dish that’s sure to become a new favorite in your household. Enjoy!

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