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Spaghetti with Artichoke Sauce
Spaghetti con Salsa ai Carciofi

Ease of preparation:  

Prep Time: 15 minutes

Cook time: 30 minutes

Servings: 1-3

Regions: Lazio

Wine pairing: Red

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Ingredients

1 boxBARILLA Spaghetti
1 jar BARILLA Tomato & Basil Sauce
1/3 cupextra virgin olive oil
1 clovegarlic, minced
1bay leaf
1 can (14 ounces)quartered artichoke hearts, drained
2 tablespoonslemon juice
1/2 teaspoonsalt
1/8 teaspoonfreshly ground black pepper
2 tablespoonsItalian flat-leaf parsley
1/4 cupshaved or grated Pecorino cheese


HEAT oil in large skillet over medium heat. Add garlic and bay leaf; sauté 3 to 4 minutes or until garlic is tender, stirring occasionally.
ADD artichokes, lemon juice, salt and pepper; cook 5 minutes, stirring occasionally. Add Tomato and Basil Sauce; simmer 2 to 3 minutes or until thoroughly heated.
COOK pasta according to package directions; drain and return to pot.
ADD sauce mixture to hot pasta; toss. Transfer to serving platter; sprinkle with cheese and parsley.



May substitute 8 fresh artichokes for canned. Clean them; remove hearts and cut up. Place hearts in skillet with oil after garlic is tender; cover, cook with lemon juice and seasonings about 25 minutes or until tender. Occasionally add a bit of water.


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