Follow the package instructions: Cooking times vary for gluten-free pasta.
Quinoa Rigatoni with Artichokes & Fried Rosemary
Made with protein-rich quinoa, the fried rosemary adds intense flavor, which is rounded out by the creamy artichokes. Add lots of freshly grated parmesan to this easy (and impressive) dish for entertaining or a quick weeknight meal.
1 lb quinoa rigatoni
2-3 sprigs fresh rosemary
2-3 cloves garlic, sliced
1 small (about 14-ounces) jar of artichokes
freshly ground pepper
parmesan to taste
1. Bring a large pot of water to a rolling boil and salt generously. Drop in pasta.
2. Meanwhile, coat the bottom of a large frying pan with olive oil (about 2 tablespoons) and place over medium-high heat. Add rosemary and fry for a minute in the hot oil to release the flavor. Turn the heat down to medium and add the garlic. Cook until soft and fragrant, about a minute, and then add the artichokes, breaking them up with your fingers while you drop them in. Add about half of the liquid from the jar, season with salt and pepper and stir, cooking for about another minute.
3. When the pasta is al dente, drain, reserving ½ cup of pasta water. Add the water to the pan with the pasta, stir and grate a lot of parmesan over the top.
Mark’s is part of Mark Hix’s empire of jovial british haunts. The bar serves Hix’s contemporary twists on British bar snacks and famed mixologist Nick Strangeway’s program of old-school cocktails. Among many other successes, Nick is known for his punch recipes.