Rigatoni with artichokes, olives, and capers

Name: Rigatoni with artichokes, olives, and capers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Rigatoni 3 ¼ cups; Artichokes 6; Taggiasca olives pitted 7.1 oz; Anchovies 1.25 oz; Salted capers 2 tbsp; White wine 0.4 cup; Extra virgin olive oil 2 tbsp; Garlic 2 cloves; Fine salt to taste; Black pepper to taste; Thyme 3 sprigs

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482

Calories per serving

Lactose Free

Energy Kcal 482
Carbohydrates g 69.5
of which sugars g 5.4
Protein g 12.3
Fats g 15.4
of which saturated fat g 2.24
Fiber g 9.8
Sodium mg 1128

Difficulty: Easy
Prep time: 20 min
Cook time: 15 min
Serving: 4
Cost: Low
Note + the cooking of the pasta

PRESENTATION

Bright, Mediterranean flavor takes center stage in these rigatoni recipes with artichokes and capers—a favorite for anyone who loves bold, satisfying pasta that looks just as good as it tastes. Vibrant olives, briny capers, and tender artichokes transform Mediterranean pasta into something delicious that’s easy to serve to a crowd or just the family, thanks to its rich color and creamy appearance. Every bite of this artichoke pasta blends savory notes with tangy pops and just enough freshness to make the meal exciting without being too fancy—perfect for Saturday get-togethers, relaxed weeknights, or really any time folks want Italian pasta dishes with a simple twist. Kids and adults both usually go back for seconds... the flavors keep things interesting, while the look on the table always feels a bit special for regular dinners or last-minute guests (better yet with a quick sprinkle of cheese or a squeeze of lemon, if you like little finishing touches).

Busy home cooks often pick vegetarian Mediterranean recipes like this for the way it offers reliable results, comforting style, and the chance to get a veggie-packed meal on the table without a headache (always a win for parents). Whether you stick with the classic combo or switch things up for allergy needs, the whole thing is really versatile—as good at a weekend family meal as it is for fancy dinners when you need something simple but nice. Add garlic bread, toss with your favorite salad, or serve as a stand-alone main if you want extra time to relax; it's the sort of nutritious option everyone tends to eat happily. As far as quick pasta dishes for busy families go, lemon butter pasta with artichokes and capers covers all the bases—rich, crowd-pleasing, full of great Mediterranean character, and ALWAYS there when you need it for those toss-and-go lunches or rushed weeknights. Families love how it checks all the boxes: easy, full of nice flavor, and crowd-friendly any day of the week.

INGREDIENTS: Rigatoni 3 ¼ cups (320 g); Artichokes 6; Taggiasca olives 7.1 oz (200 g) - pitted; Anchovies 1.25 oz (35 g); Salted capers 2 tbsp (30 g); White wine 0.4 cup (100 g); Extra virgin olive oil 2 tbsp (30 g); Garlic 2 cloves; Fine salt to taste; Black pepper to taste; Thyme 3 sprigs

Preparation

How to prepare Rigatoni with artichokes, olives, and capers

To prepare rigatoni with artichokes, olives, and capers, start by bringing abundant salted water to a boil and desalting the capers by rinsing them thoroughly. How to clean artichokes, but before handling them, protect your hands with latex gloves or rub lemon on your skin to prevent them from turning black. Remove the thicker outer leaves 1 until you reach the tender ones, then, with a knife, cut off the tougher tops and also remove the stem 2. Now peel the stems removing the more fibrous outer part, then cut them into cubes or rings 3 and place them in a bowl filled with water and lemon to prevent them from darkening.

Now cut the artichoke hearts in half, remove the inner choke, and cut them into quarters 4. Place these in the bowl as well 5. In a large pan drizzled with olive oil, brown the garlic cloves, then remove them when they start to turn golden 6.

Add the artichokes at this point 7. Sauté them, season with salt and pepper, and finally deglaze with the white wine 8. After 5 minutes of cooking, add the pitted olives 9 and mix the ingredients well.

Chop the anchovies and desalted capers 10, then add both to the artichokes 11 and cook for another 5 minutes. Turn off the heat and keep the sauce warm. Cook the pasta in the boiling salted water 12.

When it's cooked, turn the heat back on and drain the pasta directly into the sauce using a slotted spoon 13, taking care to keep the cooking water. Toss the ingredients together for a few minutes 14, adding a bit of the cooking water if necessary.
Your rigatoni with artichokes, olives, and capers are ready 15: before serving, sprinkle with fresh thyme.

Storage

You can store the sauce alone: for 2 days in the refrigerator in an airtight container or in the freezer in the same manner if you've used only fresh ingredients. Once the pasta is added, it is advisable to consume the dish immediately.

Tip

Try adding a chopped fresh chili pepper to the sauce for a spicy touch.
The ideal cooking time for the artichokes would be about ten minutes in total to maintain their crunchiness, but you can extend it according to your preference.

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