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Green Penne Rigate with Artichokes We are pleased to provide you with this exclusive recipe from Clifford A Wright. Clifford is an award winning author who specializes in Mediterranean cuisine. Green
Penne Rigate with Artichokes 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. 3 tablespoons extra virgin
olive oil 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 |
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