Farfalle with Artichokes
30 minutes or fewer
Pasta in a packet! Al cartoccio is the
term for en papillote. For extra-nice marinated artichokes (and olives) at
a reasonable price, check the olive bar
at upscale grocery stores.
- ¾ cup part-skim ricotta cheese
- ¼ cup chopped fresh chives
- 1 clove garlic, minced (1 tsp.)
- 4 oz. farfalle (bow tie) pasta
- 5 tsp. olive oil, divided
- 4 marinated artichokes, cut into eighths, plus reserved oil for drizzling
- 12 cherry or grape tomatoes, halved
- 16 small black olives
- 2 Tbs. sliced green olives, optional
1. Preheat oven to 400°F. Cut 4
15-inch lengths of parchment paper,
and fold each in half. Set aside.
2. Whisk together ricotta, chives, and garlic. Season with salt and pepper,
if desired. Cook pasta according to package directions, then drain, and toss with 1 tsp. oil.
3. Open folded parchment sheets
like a book, and spread heaping 1/2 cup pasta to one side of crease on each sheet. Top each serving with 3 Tbs. ricotta mixture, 8 artichoke slices, 6 cherry tomato halves, 4 black olives, 1 1/2 tsp. sliced green olives (if using), and 1 tsp. oil.
Fold parchment over food so edges meet, then crimp and seal edges with small overlapping diagonal folds (see “Classic French Fold,” below).
4. Transfer packets to large baking sheet, and bake 15 minutes. Let stand
2 minutes before serving.
December 2013 p.27
Fold 15-inch length of parchment paper in half, then open like a book, and place food to one side of crease. Fold empty side over food so ends meet. Crimp and seal matched edges with small overlapping diagonal folds.