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Bucatini with Artichokes
Makes 6 Servings
*12 ounces Barilla Bucatini pasta
*1/3 cup extra virgin olive oil
*1 garlic clove, minced
*1 bay leaf
*14-ounce can quartered artichoke hearts, drained
*2 tablespoons lemon juice
*1/2 teaspoon salt
*1/8 teaspoon ground black pepper
*26-ounce jar Barilla Tomato Basil Sauce
*1/4 cup shaved or grated pecorino cheese
*2 tablespoons chopped Italian parsley
1Cook Bucatini according to package directions; drain and return to pot.
2Meanwhile, heat oil in large skillet over medium heat. Add garlic and bay leaf; saute 3 to 4 minutes or until garlic is tender, stirring occasionally. Add artichokes, lemon juice, salt and pepper; cook 5 minutes, stirring occasionally. Stir in Tomato Basil Marinara Sauce; simmer 2 to 3 minutes or until thoroughly heated.
3Add Marinara mixture to hot Bucatini; toss. Transfer to serving platter; sprinkle with cheese and parsley.
  • Substitute 8 fresh artichokes for canned. Clean artichokes, remove hearts and cut up. Place hearts in skillet with oil after garlic is tender; cover and cook with lemon juice and seasonings about 25 minutes or until tender, occasionally adding small amounts of water. Continue as directed.
  • Source
    Recipe courtesy of Barilla. Visit for more authentic Italian recipes and entertaining ideas.