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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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