Rigatoni ai Carciofi

Directions

1. 1
   In a large skillet or wok, melt the butter with the oil.Once hot, add the garlic, rosemary, olives, and artichokes and sauté over medium heat for 3 minutes, stirring occasionally with a wooden spoon.
2. 2
   Pour in the wine and cook for an additional 2 minutes to allow the alcohol to evaporate.
3. 3
   Add the orange zest, season with salt and pepper, and mix everything together. Set aside.Meanwhile, cook the pasta in a large pot of boiling salted water until al dente.
4. 4
   Drain and add to the pan with the artichoke mixture.Return the pan to high heat and mix everything together for 30 seconds to allow the sauce to coat the pasta evenly and serve immediately.