Pasta with artichokes and tomatoes
WITH a tender texture and slightly lemony taste, artichokes are a fantastic source of essential vitamins and minerals including calcium, iron and vitamin C. If you’re not in the mood to prepare fresh artichoke hearts then the varieties in jars are a great substitute. Serves 4.
INGREDIENTS
800g vine tomatoes
300g farfalle pasta
100g green olives
2 jars artichokes in brine or oil
2 onions
1 tablespoon Italian olive oil
Freshly ground salt and black pepper
40g basil pesto
Fresh Parmesan shavings
METHOD
1) Place the tomatoes in a pan and cover with boiling water. After a couple of minutes remove, peel away the skin, core and roughly chop.
2) Bring a large pan of salted water to the boil, add the pasta and cook for approximately 12 minutes or until al dente. Drain the olives and artichokes.
Pasta with artichokes and tomatoes
3) Finely chop the onions and soften in a large saucepan with a little oil. Add artichokes and olives to the pan with the onions. Throw in the tomatoes and fry together for 2-3 minutes. Season with a pinch of salt and black pepper and stir in the basil pesto.
4) Drain the pasta reserving a little of the water. Add the pasta and the reserved water to the vegetables and stir thoroughly. Serve in large bowls with fresh Parmesan shavings.