Bucatini grape tomatoes, portobello mushrooms, artichoke hearts, pine nuts and parmesan Reggiano 

If you think that spaghetti are good only garlic, oil and chili, today we will try to make you think again with a tantalizing and colorful recipe: spaghetti with portobello mushrooms, artichokes and cherry tomatoes! The happy meeting of artichokes and mushrooms creates a balanced and tasty combination of flavors. To tie everything the cherry tomatoes, which create the right sauce and release a note of sweetness to the dish. Make this tasty first course and serve it still steaming: its simple goodness will conquer your diners... even the vegetarian ones!

INGREDIENTS

Bucatini 320 g

Portobello mushrooms 400 g

Cherry tomatoes 300 g

Artichokes 600 g

Parsley to taste

Garlic 1 segment

Pine nuts to taste

Extra virgin olive oil 40 g

Salt to taste

Black pepper to taste

Parmesan Reggiano to taste

PREPARATION

To prepare bucatini with portobello mushrooms, artichokes and cherry tomatoes, start by cleaning portobello mushrooms. With a knife remove the tip of the stem, then with a clean and damp cloth gently rub all the portobello mushrooms in order to eliminate the earth that covers it. Finally cut into thin slices. For the cleaning of artichokes instead start by eliminating the upper part where there are pointed leaves, eliminating 2-3 centimeters with a clean cut and then leaf through until you get to the heart of the artichoke, you will feel it both from the consistency of the petals that will be more tender and from the color of the leaves that will be lighter at the base. With a blade remove the surface layer of the stem that is fibrous. Cut the artichoke in half and remove the inner barb with the tip of a blade. If you do not use the artichokes immediately, immerse them in a bowl with acidulated water, or in which you have squeezed a lemon, in this way you will avoid oxidation that would blacken the artichokes. If, on the other hand, you use the artichokes immediately, cut them into thin strips, so that they cook faster and pour them into a pan together with the garlic and oil, leaving them to sizzle for 5 minutes. Add the portobello mushrooms cook for another 5 minutes. In this time wash and cut the cherry tomatoes in half then add them to artichokes and portobello mushrooms. After about ten minutes of cooking, chop the parsley with a knife, add the pine nuts to the dressing and season with parmesan, salt and pepper. Let it flavor for a few more moments and in the meantime pour the bucatini into plenty of boiling salted water. Drain them al dente, keeping aside the cooking water and pour them into the pan together with the portobello mushrooms, artichoke and cherry tomato sauce.