Grilled Artichoke Hearts and Pancetta Penne
Ingredients
- 4 to 6 ounces penne or other short pasta regular or gluten-free
- Kosher salt and freshly ground black pepper
- 2 ounces diced pancetta
- 2 teaspoons olive oil optional (see Notes)
- 1 14.5 ounce jar of grilled artichoke hearts drained and cut into chunks (see Notes)
- 1 medium shallot sliced
- 1-1/2 ounces capers nonpareil
- 10 kalamata olives sliced in half lengthwise
- 3 medium garlic cloves minced
- 1/2 teaspoon red pepper flakes or to taste
- 1 lemon zest and juice
- 1/2 ounce 1/4 cup Pecorino Romano cheese plus more for serving
- 8 to 10 fresh basil leaves thinly sliced (chiffonade-style)
Instructions
- In a large pot, bring 4 quarts of water to a boil. Generously salt the water. Add the pasta and cook, stirring occasionally. Follow the directions on the package and cook until just al dente. Reserve about 1/2 cup of the cooking water and drain pasta in a colander.
- While the pasta is cooking, heat a large non-stick pan over medium heat. Cook diced pancetta until crisp, about 3 to 4 minutes. Using a slotted spoon, transfer pancetta to a plate. Drain all but 2 teaspoons of fat from the pan (alternatively use 2 teaspoons of olive oil).
- Return the pan to medium-high heat. Add artichoke hearts and shallot slices. Cook, stirring for 3 minutes or until shallots are soft.
- Add capers, olives, garlic and red pepper flakes. Cook, stirring for 1 minute.
- Add reserved pancetta and stir.
- Add lemon zest, lemon juice and 1/4 cup pasta water. (If the pasta isn’t quite done, you can skim the water off the top of the pot.) Cook, stirring for 1 to 2 minutes. If it needs more liquid, add some additional pasta water.
- Remove the pan from the stove. Stir in the cheese and season with salt and pepper.
- Divide penne between two pasta bowls and top with artichoke mixture.
- Garnish with fresh basil.
- Serve with additional Pecorino Romano cheese.
Notes
* When it’s time to cook the artichoke hearts and other ingredients, you can use some fat leftover from cooking the pancetta, olive oil or some of the oil from the artichoke hearts (if it’s to your liking).
* I use Mezzetta Grilled Artichoke Hearts. You could also use marinated artichoke hearts (drained) or artichoke hearts packed in water (drained and patted dry). I do not recommend frozen artichoke hearts for this dish as they release too much water.
* I use Mezzetta Grilled Artichoke Hearts. You could also use marinated artichoke hearts (drained) or artichoke hearts packed in water (drained and patted dry). I do not recommend frozen artichoke hearts for this dish as they release too much water.
