Rigatoni with Artichokes and Anchovies

Serves 6

Ingredients

2 tsp. Garlic, Minced
1 cup Dry White Wine
2 tbsp. Unsalted Butter
6L Water
¾ cup Italissima Parmigiano Reggiano, Grated
Salt & Pepper

Instructions

1. In a medium frying pan, melt oil and butter over medium heat. Reduce the heat, add the onions and sauté until the onions are translucent, about eight minutes. Add the anchovies and garlic and cook for another two minutes. Add the wine and increase heat to a medium-high and simmer until the wine reduces by half. Stir in tomatoes, reduce heat, and simmer for another five minutes. Add artichokes and salt and pepper to taste. Stir

2. In a large pot, bring water to a boil. Add salt and rigatoni and cook until al dente. Drain well.

3. Serve the pasta in bowls, topping off each bowl with the anchovy and artichoke mixture, sprinkled with Parmigiano Reggiano. Serve hot.