Spaghetti with Roasted Artichokes, Pine Nuts and Golden Raisins Recipe

  • 1 box Barilla PLUS Thin Spaghetti
  • 4 tablespoons extra virgin olive oil
  • 1 clove garlic, chopped
  • 8 baby artichokes, sliced into wedges
  • Salt to taste
  • Black pepper to taste
  • 3/4 cup golden raisins, reconstituted
  • 1/4 cup pine nuts, toasted
  • 1/2 cup Parmigiano-Reggiano cheese, shredded
  • 1 tablespoon parsley, chopped
  • 1/4 pound pancetta, sliced thin and rendered
  1. Bring a large pot of water to a boil.
  2. In a large skillet, saute garlic in olive oil for 1-2 minutes. ADD artichokes and saute until they are nice and soft. Season with salt and pepper. Add raisins and stir to combine.
  3. Cook pasta 1 minute under required cooking time and reserve 1 cup of the cooking liquid. Add the reserved cup of cooking liquid to the sauce and bring to a simmer. Add cooked pasta to the sauce and cook for 1 more minute. The sauce should become creamy.
  4. Remove from heat and toss with pine nuts, cheese, parsley and pancetta.