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.
- Makes 4 – 6 servings
- 6 tbsp. extra virgin Greek olive oil
- 1 leek, trimmed and cut into thin rings
- 2 garlic cloves, finely chopped
- 2 cups good quality canned artichoke hearts in olive oil, drained
- 1 cup Kalamata olives
- Grated zest of 1 lemon
- Pinch of Greek hot pepper flakes (boukovo) or cayenne
- 3 tbsp. snipped fresh dill or finely chopped flat-leaf parsley
- Salt and pepper to taste
- 1 lb. rigatoni or pennes, preferably whole wheat
- 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.
- Coarsely chop or halve the drained artichoke hearts.
- 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 //www.dianekochilas.com/