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Mafaldine with Marinated Artichoke Sauce


1 12 oz jar Pastene Marinated Artichoke Hearts
8 oz Pastene Organic Italian Mafaldine
salt to taste
Pastene Grated Romano Cheese
¼ cup Pastene Deli Sliced Hot Cherry Peppers, drained
½ cup Pastene Marinated Mushrooms, drained


  • Bring a large pot of salted water to a boil.
  • While water is heating up, drain the artichoke hearts reserving the marinade. 
  • Reserve ½ cup of the artichokes for garnish and place the remaining artichokes in a food processor or a mini chop with the ¼ cup of marinade. Puree until smooth, adding more marinade for a looser sauce, if desired,  and season with salt.
  • Cook pasta until al dente, drain well and set aside.
  • Toss the pasta with the artichoke sauce and top with cheese, ½ cup mushrooms and ¼ cup hot peppers and remaining artichokes.

Product Used

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