#bottarga

Serves 6 1 lb rigatoni pasta 1 garlic clove, chopped 5 tablespoons extra-virgin olive oil, divided 6 artichokes, totally clean and wedged 1 cup fresh ricotta cheese 2 tablespoons bottarga, grated

1. Bring a large pot of water to a boil and cook pasta according to package directions. 2. Meanwhile, sauté the garlic with half the olive oil. Then, add artichoke wedges and brown well over high heat (about 5 minutes). 3. Add ricotta, season with salt and pepper, and cook for another minute. 4. When the rigatoni has finished cooking, drain the pasta, but reserve 1 cup of the cooking water and set it aside. 5. Add rigatoni and cooking water to the garlic, artichoke wedges, and ricotta and toss everything together over high heat until well-combined. 6. Finish with remaining olive oil and sprinkle with grated bottarga before serving.