Paccheri with Artichokes, Olives and Anchovies
Sicilian-style pasta with tender artichoke hearts, briny olives, salt-cured anchovies, and capers. Artichokes are meticulously trimmed and braised in olive oil with garlic and white wine until silky, then tossed with al dente paccheri and finished with pasta water for a silky sauce.
Ingredients
- 12 oz paccheri pastapenne or rigatoni1:1pasta
alternative shape works if short tube pasta
- 8 artichokes, whole
- 1 lemon, whole
- 12 green olives, whole
- 2 clove garlic, peeled
- 8 salt-cured anchovy fillets
- 1 oz salt-cured capers
- ½ cup dry white wine
- 5 tablespoon extra virgin olive oil
- salt
- black pepper
- red chili, minced
Instructions
- 1
Prepare acidulated water with lemon juice to prevent artichoke oxidation.
- 2
Trim artichoke stems to 1 ⅛", peel fibrous layer with vegetable peeler, and pare the top to remove leaf tips.
- 3
Remove outer tough leaves one by one until reaching tender inner leaves.
- 4
Cut away fibrous parts from artichoke base, round the shape, halve hearts, and scoop out fuzzy choke with small spoon.
- 5
Cut artichokes into quarters then into thin slices or small pieces, keeping in acidulated water until needed.
- 6
Desalt capers and anchovies separately, then chop both finely.
- 7
Pit olives, rinse, and mince.
- 8
Heat olive oil in large nonstick pan and lightly brown garlic cloves and minced red chili.
- 9
After 2 minutes, remove garlic and add anchovies, mashing with fork until dissolved.
- 10
Add artichokes and cover pan, cooking about 10 minutes.
- 11
Season lightly with salt and pepper, deglaze with white wine.
- 12
Once alcohol evaporates, add olives and capers, cook 5 more minutes until artichokes are tender.
- 13
Meanwhile, boil pasta in salted water until al dente, reserving some cooking water.
- 14
Return pan to heat and add drained pasta, tossing for a couple minutes and adding pasta water as needed.
- 15
Plate and serve.
Tips
Use acidulated water throughout artichoke prep to prevent browning and ensure tender results.
Mash anchovies completely into oil so they dissolve into the sauce rather than remaining as chunks.
Add pasta water gradually during final toss to emulsify sauce and prevent drying.
Good to Know
Leftovers keep refrigerated up to 2 days. Best eaten fresh as pasta continues absorbing moisture.
Prep artichokes through slicing and hold in acidulated water up to 4 hours. Prepare capers and anchovies. Braise artichoke mixture up to 1 day ahead, reheat gently before combining with pasta.
Plate immediately and serve hot. No cheese traditionally used; let artichoke and anchovy flavors dominate.
Common Mistakes
Skip acidulated water during artichoke prep to avoid oxidized, gray-tinted artichokes.
Do not overcook artichokes to avoid mushy texture; stop when just tender.
Do not skip the wine reduction step to avoid harsh alcohol flavor in finished dish.
Substitutions
alternative shape works if short tube pasta
similar umami but easier to incorporate