Sort ingredients
pincottk
QR Code
Listen
Pdf
First, boil water and cook the pasta according to the package instructions. Make sure to reserve ½ cup of starchy pasta water for later before straining.
While the pasta is cooking, prep the veggies. Stain and dice the artichoke hearts, dice the shallot, dice the sun-dried tomatoes, slice the green olives, and mince the garlic.
Once the pasta is cooked, strain and set aside. Then add 2 Tablespoons of sun-dried tomato oil to a pan and turn on the heat.
Add the artichoke hearts and diced shallot to the pan of hot oil and sauté for 3 minutes.
Then, add in the sun-dried tomatoes, olives, capers, minced garlic, chili flakes, salt, & pepper. Stir together and sauté for an additional 3 minutes.
Add the pasta water and cooked bucatini pasta to the pan. Turn off the heat and cook with the veggies another 1-2 minutes. Season with additional salt & pepper as desired.
Serve as is or top with vegan parmesan and fresh parsley. Enjoy!