Rigatoni with artichoke hearts and gbejniet
Spring offers the greatest options for mealtimes, particularly if you are in a hurry. The flavours of a local artichoke are so incredible they need very little help. The Preca sisters make an easy plate of pasta with spring artichokes and local gbejniet.
Rachel Zammit Cutajar
Rigatoni with artichoke hearts and gbejniet
Serves 2
Ingredients
- 40g olives
- 1 clove garlic, minced
- ½ gbejna, crumbled
- 2 tbsp olive oil
- 200g rigatoni
- 6 artichoke hearts, best to use fresh and quartered
- Bunch of green beans use fresh
- 1 onions, chopped
- Knob butter
- 200ml of tomato sauce
- Chicken stock
- 200ml wine
Method
1.Bring a large pot of water and 2 teaspoons salt to a boil. Add the rigatoni and cook until al dente.
2.Fry the onion in olive oil until soft and translucent.
3.Add the garlic, olives, artichoke hearts and stir.
4.Add the white wine and let it reduce a little.
5.Add the chicken stock and once is starts to simmer add the tomato sauce.
6.Allow to simmer until the sauce thickens.
7.Add the green beans
8.Drain the pasta, reserving ½ cup of the water in which the pasta was boiling..
9.Add the pasta to the pan along with the reserved water and toss to combine.
10.Top with gbejna and serve immediately.
This recipe first appeared on Gourmet Today TV, aired on TVM on 1 April, 2017.
