Rigatoni with Artichokes, Basil and Pecorino

• porce: 6 servings
• celkový čas: 30 minutes

Ingredience

1 pound Rigatoni

Kosher salt and ground black pepper

¼ cup extra-virgin olive oil

3 cups drained oil-marinated artichoke hearts (see note), patted dry

4 medium garlic cloves, finely grated

½ teaspoon red pepper flakes

2 ounces pecorino Romano cheese, finely grated (1 cup)

1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice

1 cup lightly packed fresh basil, chopped

3 tablespoons salted butter, cut into 3 pieces

Pokyny

In a large Dutch oven, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve about 2 cups of the cooking water, then drain the pasta.

Wipe out the pot, add the oil and heat over medium-high until shimmering. Add the artichokes and cook, stirring, until well browned, 5 to 7 minutes. Add the garlic and pepper flakes, then cook, stirring, until fragrant, about 30 seconds. Return the pasta to the pot, along with 1½ cups of the reserved pasta water. Cook, uncovered and stirring often, until the pasta is al dente and little liquid remains, 3 to 5 minutes.

Remove from the heat. Add the pecorino, lemon zest and juice, basil and butter, then stir until the butter is melted. Stir in additional pasta water 1 tablespoon at a time until slightly saucy. Taste and season with salt and pepper.