pasta with Kalamata olives and artichokes

Rigatoni with Artichokes, Kalamata Olives and Herbs

Rigatoni with Artichokes, Kalamata Olives and Herbs
An easy pasta dish that calls for one of Greece’s iconic products, the Kalamata olive…perfect for Lent, vegans, and a quick mid-week meal.
  1. Makes 4 – 6 servings
  2. 6 tbsp. extra virgin Greek olive oil
  3. 1 leek, trimmed and cut into thin rings
  4. 2 garlic cloves, finely chopped
  5. 2 cups good quality canned artichoke hearts in olive oil, drained
  6. 1 cup Kalamata olives
  7. Grated zest of 1 lemon
  8. Pinch of Greek hot pepper flakes (boukovo) or cayenne
  9. 3 tbsp. snipped fresh dill or finely chopped flat-leaf parsley
  10. Salt and pepper to taste
  11. 1 lb. rigatoni or pennes, preferably whole wheat
  1. Heat 2 tbsp. olive oil in a nonstick skillet over medium-low heat and cook the leeks, stirring occasionally, until lightly caramelized, about 15 minutes. Add the garlic and stir for a minute, to soften.
  2. Coarsely chop or halve the drained artichoke hearts.
  3. Cook the pasta in ample salted water until al dente. Drain and place back in the pot. Toss with remaining 4 tbsp. of olive oil, the leek-garlic mixture, the artichokes, olives, herbs, cayenne and black pepper to taste. Serve immediately.
Greek Food - Greek Cooking - Greek Recipes by Diane Kochilas //



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  1. Elizabeth Michael says:

    I like Diane Kochilas cook book and use it all the time. Wine and Foods of Greece.

  2. Lana Vukovich says:

    This is a great recipe. Served it to the whole Church parish for lunch during a lenten holiday; it was a hit.

    • Diane Kochilas says:

      It’s one my favs, too! And easy!

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