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Rigatoni With Artichokes, Garlic, And Olives

1 fave
Nutrition per serving    (USDA % daily values)
CAL
684
FAT
99%
CHOL
44%
SOD
29%

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Ingredients for 4 servings

12 to 16 ounces rigatoni

2 tablespoons salted butter

6 tablespoons olive oil

2 garlic cloves, peeled and finely chopped

2 tablespoons finely chopped fresh rosemary

1/2 cup pitted Kalamata olives, halved

6 artichoke hearts in oil, drained and cut into quarters

1/3 cup plus 1 tablespoon dry white wine

Finely grated zest of 1/2 orange (or, if you prefer, the zest of a small lemon)

Salt and freshly cracked black pepper to taste

Parmigiano-Reggiano (optional)

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