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Rigatoni with Roasted Artichokes, Sun-Dried Tomatoes, and Olives

Scott Phillips

Servings: 4

Tender roasted artichokes and crispy panko add nutty, toasted flavors to a pasta brimming with briny olives and sweet sun-dried tomatoes.


  • Kosher salt
  • 12 oz. penne, mezze rigatoni, or similar short pasta
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 tsp. finely grated lemon zest
  • Garlicky Roasted Artichoke Hearts
  • 1/3 cup coarsely chopped sun-dried tomatoes
  • 1/3 cup coarsely chopped pitted Castelvetrano or Cerignola olives
  • 1/4 cup extra-virgin olive oil; more for drizzling
  • 1/2 oz. Grana Padano or Parmigiano-Reggiano, finely grated (about 1/4 cup); more for serving
  • Lemon wedges, for serving (optional)

Nutritional Information

      Calories (kcal) : 710
      Fat Calories (kcal): 320
      Fat (g): 36
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 4
      Monounsaturated Fat (g): 22
      Cholesterol (mg): 5
      Sodium (mg): 620
      Carbohydrates (g): 79
      Fiber (g): 10
      Sugar (g): 4
      Protein (g): 17


  • Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente.
  • Meanwhile, in a large bowl, combine the parsley and lemon zest. Add the pasta, artichokes, tomatoes, olives, oil, and cheese, and toss until well combined. Drizzle with more oil, top with additional cheese, and serve with lemon wedges, if you like.


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