Baked Paccheri with Artichoke Cream, Green Olives, Lemon, and Crispy Focaccia Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a medium baking dish with a little of the olive oil and set aside.

2. 2

   Bring a large pot of water to a boil. Add about half of the salt and cook the paccheri 2 minutes less than the package directions. Reserve 120 ml / 1/2 cup of the pasta cooking water, then drain the pasta.

3. 3

   While the pasta cooks, heat 2 tbsp of the olive oil in a large skillet over medium heat. Add the shallot and cook for 3 to 4 minutes until tender. Stir in the garlic and cook 30 seconds more.

4. 4

   Add the artichoke hearts, heavy cream, milk, 40 g / 1.4 oz of the Parmesan, 60 g / 2.1 oz of the mozzarella, lemon zest, lemon juice, black pepper, and the remaining salt. Cook over low heat for 3 minutes.

5. 5

   Transfer the artichoke mixture to a blender, or use an immersion blender, and blend until smooth. If needed, add a little of the reserved pasta water so the sauce becomes silky but still thick.

6. 6

   In the same skillet, heat the remaining olive oil and sauté the green olives for 1 minute to release their aroma. Return the artichoke cream to the skillet, add the cooked paccheri, and toss with the olives. Stir in some of the reserved pasta water if the sauce needs loosening.

7. 7

   Transfer the pasta to the baking dish. Scatter the remaining mozzarella evenly over the top.

8. 8

   In a small bowl, combine the crumbled focaccia with the melted butter, parsley, and remaining Parmesan. Sprinkle this crust over the pasta.

9. 9

   Bake at 220 °C / 425 °F for 15 minutes, until bubbling. Then broil for 2 to 3 minutes more, watching closely, until the top is golden and crisp.

10. 10

    Let rest for 5 minutes before serving so the sauce can settle and the paccheri hold their shape. Serve hot.