Artichoke & Tomato Pasta

Bucatini, a long strand pasta with a hollow center, is a fun change-up. It's a slightly thicker than spaghetti, perfect for a robust chunky sauce.

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4.5 by 18 people

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  • Makes: 4 servings
  • Start to Finish: 25 mins

Artichoke & Tomato Pasta

Directions

  1. In a Dutch oven cook pasta according to package directions. Drain; reserve 1/4 cup pasta water. Return pasta to the pot. Add Parmesan cheese; toss to combine. Add enough of the reserved pasta water that pasta is evenly coated with cheese.
  2. Meanwhile, in a large saucepan cook onion in hot oil over medium heat until tender, about 5 minutes. Add garlic; cook 30 seconds more. Add undrained tomatoes, artichoke hearts, salt and pepper. Cook and stir until slightly thickened. Mash slightly with a wooden spoon.
  3. To serve, top pasta with tomato mixture and basil leaves. Sprinkle with additional grated Parmesan cheese, if desired.
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Nutrition Facts (Artichoke & Tomato Pasta)

  • Per serving:
  • 479 kcal ,
  • 21 g fat
  • (4 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 10 g monounsaturated fat ),
  • 4 mg chol. ,
  • 586 mg sodium ,
  • 61 g carb. ,
  • 6 g fiber ,
  • 17 g sugar ,
  • 13 g pro.
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18 Ratings

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