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    Pasta with Artichoke Hearts


    4-6 Servings
    16 ozPastene Rigatoni
    4 jarsPastene Marinated Artichoke hearts
    1/4 tspPastene Crushed Hot Red Peppers
    3/4 cup35% crean
    1/4 cupchopped fresh flat-leaf parsley
    2 tbspPastene Capers in Vinegar, drained
    1 cupPastene Grated Parmesan Cheese
    salt and pepper


    • Cook the pasta in boiling, salted water until al dente. Drain and keep hot.
    • Meanwhile, drain the marinade from the artichokes into a large skillet. Add crushed hot pepper and salt to taste. Heat gently over low heat.
    • Slice the artichoke hearts and add to skillet. Stir in cream. When heated, stir in the drained pasta, parsley, capers, and half the Parmesan.
    • Serve in heated bowls topped with remaining Parmesan.

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