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Green Penne Rigate with Artichokes




Source of Recipe


Chef Clifford A. Wright - www.foodfreeway.com


Recipe Introduction


"This is a simple preparation using penne rigate verde, a ridged quill-shaped macaroni made with spinach and tossed with some nice artichokes. You can use canned artichokes if you like although fresh will taste even better. A trito is a very finely chopped mixture of vegetables and sometimes fat that is fried in olive oil as the foundation to a sauce."




List of Ingredients




3 tablespoons extra virgin olive oil
1 small onion, finely chopped
3 large garlic cloves, finely chopped
3 tablespoons finely chopped fresh parsely leaves
One 14-ounce can whole cooked artichoke bottoms or 7 whole fresh cooked artichoke bottoms, quartered
1 medium tomato, peeled, seeded and finely chopped
3/4 pound green penne rigate
Freshly grated Parmigiano-Reggiano cheese (optional)



Recipe



1. In an earthenware casserole (preferably), heat the olive oil over medium-high heat, then cook the trito of onion, garlic, and parsley until the onion is translucent, about 4 minutes, stirring. Add the artichokes and tomato, season with salt and pepper, and cook until the liquid of the tomato is mostly evaporated, about 6 minutes, stirring. Turn the heat off and leave in the casserole.

2. Meanwhile, bring a large pot of abundantly salted water to a vigorous boil and add the pasta. Cook until al dente and drain well. Transfer the pasta to the casserole and toss well over low heat for a minute or two. Serve with Parmigiano-Reggiano cheese if desired.

Makes 4 servings