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. To find authentic Greek Kalamata olives, olive oil and herbs, go to my online store here.
2cupsgood quality canned artichoke hearts in olive oildrained
Grated zest of 1 lemon
Pinchof Greek hot pepper flakesboukovo or cayenne
3tbsp.snipped fresh dill or finely chopped flat-leaf parsley
Salt and pepper to taste
1lb.rigatoni or pennespreferably 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.