Rigatoni With Artichokes, Basil, And Pecorino

Rigatoni With Artichokes, Basil, And Pecorrino 

Ingredients:

Salt and freshly gound black pepper
1 # Rigatoni

1/4 cup extra virgin olive oil

3 cups drained, oil-marinated artichoke hearts

4 medium garlic cloves

1/2 teaspoon red-pepper flakes
2 ounces (1 cup) finely grated Pecorrino cheese

1 tablespoon lemon zest

2 tablespoons lemon juice

1 cup lightly packed basil leaves, chopped

3 tablespoon butter, cut in 3 pieces

Directions:

In a large Dutch oven, boil 4 quarts water. Add 1 tablespoon salt and the pasta, then cook, stirring, until just shy of al dente. Reserve about 2 cups of the cooking water, then drain.

Wipe out the pot, add the oil and heat over medium-high until shimmering. Add the artichokes and cook, stirring, until well browned, 5 to 7 minutes. Add the garlic and pepper flakes, then cook, stirring, until fragrant, about 30 seconds. Return the pasta to the pot, along with 1½ cups of the reserved pasta water. Cook, uncovered and stirring often, until the pasta is al dente and little liquid remains, 3 to 5 minutes.  

Remove from the heat. Add the pecorino, lemon zest and juice, basil and butter, then stir until melted. Stir in additional pasta water 1 tablespoon at a time until slightly saucy. Taste and season with salt and pepper.