This recipe is posted as an entry in the Delverde DISH YOUR BLOG recipe contest to try to win a trip to NYC. I have received samples of Delverde pasta but as usual all opinions are my own.
I am in love with pasta. What else is new?
Everywhere I look on the internet, I keep seeing one pot pasta. One pot pasta is a dish where you put everything in the pot at once. Pasta, water, tomatoes, herbs, and olive oil all go in at once. The heat gets turned on and you stir until the pasta is cooked into a delicious sauce.
I was a little hesitant about trying it because I was worried about the texture of the pasta. Would it be undercooked or mushy? Would the dish be watery?
No, no no! This pasta is cooked PERFECTLY. It made a light creamy sauce and my house smelled like a restaurant when I was cooking it.
I decided to be a rebel and use totally different ingredients than I have seen for one pot pasta. While everyone is making linguine with tomatoes and basil, I had a different idea. Why not try some spinach and artichokes with bucatini pasta? The veggies provide great flavor and Delverde bucatini is just plain fun. It is much more interesting for my kids to eat too. I shredded some Fontina cheese and put that in the pan. I didn’t forget the wine either. It just kicked the pasta up a notch.
Recently I was asked to be a part of the La Cucina Italiana blogger ambassador program. They invited me to participate in The Dish Your Blog Delverde Recipe Contest. I received samples of three different cuts of pasta to create a recipe with. The winner gets a trip to go to New York City and is invited to the La Cucina Italiana December 2013 live Holiday Event. After tasting just a few bites of this pasta dish, I knew this was the recipe I would enter.
Now let’s talk about the ease of making this dish. I cooked it while helping my son with his homework. I also emptied the dishwasher and folded some laundry all within the 30 minutes it took to cook dinner. And the best part is not having more than one pot to clean up. No colander to clean with bucatini stuck in the holes either.
I will be making this dish again and again. Next time I might throw some mushrooms, peas or sun dried tomatoes in the pan.
And now that I am done writing this post, I am going to eat the leftovers. Yum, yum!
- 16 ounces Delverde Bucatini, broken in half
- 1 large tomato, chopped
- 3 cloves garlic, crushed
- ½ teaspoon red pepper
- 1 (14 ounce) can artichoke hearts, rinsed and drained
- 1 (10 ounce) package frozen spinach, defrosted
- 1 TBS Italian seasoning
- 3 TBS chopped parsley, plus extra for garnish
- 5 cups water
- 1 cup white wine
- 2 TBS olive oil
- 6 ounces Fontina cheese, shredded
- salt and pepper to taste
- grated cheese for serving
- In a large pan or chicken fryer, add bucatini, tomato, garlic, red pepper, artichokes, spinach, Italian seasoning and parsley.
- Pour water, wine and olive oil into the pan.
- Put heat on high and bring to a boil. Lower heat to medium and cook for about 15 minutes or until pasta is al dente and water has evaporated but a creamy sauce is left. Make sure to stir well with tongs every few minutes.
- Mix Fontina cheese into the pan and stir until it is melted.
- Add salt and pepper to taste.
- Serve garnished with parsley and grated cheese.