Rigatoni with artichokes, basil and pecorino from Milk Street Tuesday Nights Mediterranean: 125 Simple Weeknight Recipes from the World's Healthiest Cuisine (page 53) by Christopher Kimball

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Notes about this recipe

  • jamiemiller on March 12, 2026

    I used fresh pasta, which resulted in it being overcooked. Very easy overall, but the few flaws I had were user error. Just watch the salt. I might try to smoosh the artichokes some as they cook. I ended up with some very big pieces. I would make it again.

  • kari500 on December 13, 2021

    Tasty, easy, different.

  • Zosia on June 22, 2021

    Nice bright flavour and easy to put together. I omitted the butter.

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