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Mushroom, Tomato, & Garlic Bucatini


1 8 oz jar Pastene Marinated Mushrooms
16 oz Pastene Italian Bucatini
1 can Pastene Fire Roasted Diced Tomatoes
2 Tbsp fresh parsley, chopped
2 ½ Tbsp Pastene Garlic Oil
1 tsp Pastene Minced Garlic
1 ¼ tsp salt, plus more for pasta water
4 Tbsp Pastene Grated Parmesan Cheese
½ tsp freshly ground black pepper


  • Cut the mushrooms in half leaving the smaller ones whole.
  • Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well, add back to the pot, and coat the pasta with ½ tablespoon oil.
  • Place mushrooms, tomatoes, parsley, 2 tablespoons of the oil, garlic, salt, and pepper in a large skillet. Cook on medium-low heat for 3 to 5 minutes.
  • Add the pasta to the skillet and cook 2 to 3 minutes, stirring occasionally.
  • Plate and finish with parmesan over each serving.

Product Used

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