Pasta 'All Amatriciana' with Artichokes and Olives

Cooking Recipes Catalogue

Artichoke hearts, bacon and olives blend together nicely in this Italian dish.

INGREDIENTS (for 6 servings):


  • In a large skillet over medium-high heat, cook pancetta, stirring often until browned, about 6 minutes.
  • Add garlic and cook, stirring, for 30 seconds. Add undrained tomatoes, artichoke hearts, wine, olives, rosemary and crushed red pepper. Simmer over medium-low heat, stirring occasionally, for 10 minutes. Stir in parsley.
  • Meanwhile, in large pot of boiling salted water, cook pasta until al dente, about 10 minutes. Drain well and toss with sauce.
  • Season to taste with salt and pepper. Garnish with rosemary sprigs.