Rigatoni with Artichokes, Thyme, and Pecorino
Ingredients (serves 4)
- 3 ¼ cups rigatoni (320 g)
- 4 medium artichokes (~2.75 lb / 1.25 kg total)
- 1 cup grated Pecorino Romano (100 g)
- 2 garlic cloves (6 g)
- 2 tablespoons extra-virgin olive oil (30 g)
- 2 tablespoons lemon juice (30 g)
- 1 tablespoon fresh thyme leaves (3 g)
- 1 ¾ teaspoons salt (10 g)
- ⅛ teaspoon black pepper (0.2 g)
Instructions
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Clean the artichokes by removing the tough outer leaves, the tips, and the inner choke. Cut them into wedges and place them in a bowl with water and the lemon juice.
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In a large skillet, warm the olive oil and let the garlic cloves infuse the oil.
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Drain the artichokes well, add them to the skillet, and sauté for about 10 minutes with the thyme, salt, and pepper, until tender but still slightly firm.
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Cook the pasta in plenty of salted water. When it is al dente, remove the garlic from the skillet.
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Drain the pasta, reserving a little of the cooking water, and toss the pasta in the skillet with the artichokes.
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Off the heat, add the Pecorino and mix, adding a little pasta cooking water at a time until a creamy sauce forms that coats the pasta.
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Plate and finish with an extra sprinkle of Pecorino and a few fresh thyme leaves.
