Rigatoni w/Artichokes & Fried Rosemary

Continuing on my health kick I decided to try another recipe from Gwyneth Paltrow’s website Goop.  This one sounded interesting to me.


  • 1 lb quinoa rigatoni
  • 2-3 sprigs fresh rosemary
  • 2-3 cloves garlic, slice
  • 1 small (about 14-ounces) jar of artichokes
  • olive oil
  • sea salt
  • freshly ground pepper
  • parmesan to taste


  • Bring a large pot of water to a boil and salt generously. Drop in pasta.
  • 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, 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.
  • When the pasta is al dente(don’t know what al dente means??? Yeah I didn’t either.  Check this definition out here), 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.




  • I used whatever noodles I had around, which just happened to be macaroni noodles.  I also used dried rosemary instead of fresh.  Not sure if my substitutions made a difference or if I just don’t like this recipe.  I was not a fan.  My husband and daughter ate it up though!  I would be curious to know if anyone else has made this and followed it exactly….did it taste better??  I also don’t really understand the importance of  saving some of the pasta water and adding it back in.

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