Artichoke Spaghetti with Toasted Garlic Breadcrumbs Looking for a new way to enjoy spaghetti with pasta sauce? Try our Artichoke Spaghetti for a fresh, flavorful twist on your favorite classic pasta dish. Made with marinated artichoke hearts, whole-milk Ricotta cheese, and the perfect mix of marinara blended with aged Asiago, Romano and Parmesan cheeses, this grown-up spaghetti is sure to please even the most refined palette. 6 Servings 15 minutesPrep Time 15 minutesCook Time print Ingredients Directions Ingredients 12 ounces uncooked spaghetti 1 tablespoon Bertolli® Extra Virgin Olive Oil Rich Taste 1/2 cup panko bread crumbs 1/2 teaspoon garlic powder 1/4 cup grated Pecorino Romano cheese 2 tablespoons finely chopped Italian parsley 1 jar (12 ounces) quartered marinated artichoke hearts, drained (about 1-1/2 cups) 1 jar (23 ounces) Bertolli® Rustic Cut™ Three Cheese with Aged Asiago, Romano & Parmesan Sauce 1/3 cup whole milk Ricotta cheese Directions Step 1: Cook pasta 2 min. less than directed on package; drain. Step 2: Heat oil in large non-stick skillet on medium heat. Step 3: Add bread crumbs and garlic powder; cook 4-5 min. or until panko is golden brown, stirring frequently. Step 4: Remove skillet from heat; stir in grated cheese and parsley. Step 5: Set aside in small bowl to cool. Step 6: Add artichokes to same skillet on medium heat. Cook 3-4 min. or until artichokes start to brown. Step 7: Stir in sauce and simmer 2-3 min., stirring occasionally. Add pasta; toss 1-2 min. or until combined. Step 8: Top each serving with bread crumb mixture and a spoonful of Ricotta. Step 9: Variations: For a twist, try this recipe with your favorite variety of Bertolli® Rustic Cut™ Sauce like Bertolli® Rustic Cut™ Three Cheese with Asiago, Romano & Parmesan Sauce. Tips: The herbs and spices in the artichoke marinade add extra flavor to your final dish. Pecorino Romano cheese is a sheep’s milk cheese with a sharp tangy flavor that pairs well with this spicy sauce. Standard Romano cheese is usually made with cow’s milk and is very mild in comparison. For a twist, try this recipe with your favorite variety of Bertolli® Rustic Cut™ Sauce like Bertolli® Rustic Cut™ Three Cheese with Asiago, Romano & Parmesan Sauce Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
