Pasta with artichokes and tomatoes recipe
INGREDIENTS
Serves 4
800g vine tomatoes
300g farfalle pasta
100g green olives
2 jars artichokes in brine or oil 2 onions, finely chopped
1 tablespoon Italian olive oil
Salt and freshly ground black pepper
40g basil pesto Fresh Parmesan
METHOD
Place tomatoes in a pan and cover with boiling water.
After a couple of minutes remove, peel away the skin, core and roughly chop.
Bring another pan of water (salted) to the boil, add the pasta and cook for 12 minutes or until al dente.
Drain the olives and the artichokes.
Soften onions in a large frying pan, with a little oil. Add olives and artichokes before throwing in the tomatoes and frying together for 2-3 minutes.
Season to taste and stir in the pesto.
Drain the pasta, reserving a little of the water. Add the pasta and reserved water to the vegetables and stir.
Serve piping hot in large bowls with fresh Parmesan shavings and a green side salad.
Serves 4
800g vine tomatoes
300g farfalle pasta
100g green olives
2 jars artichokes in brine or oil 2 onions, finely chopped
1 tablespoon Italian olive oil
Salt and freshly ground black pepper
40g basil pesto Fresh Parmesan
METHOD
Place tomatoes in a pan and cover with boiling water.
After a couple of minutes remove, peel away the skin, core and roughly chop.
Bring another pan of water (salted) to the boil, add the pasta and cook for 12 minutes or until al dente.
Drain the olives and the artichokes.
Soften onions in a large frying pan, with a little oil. Add olives and artichokes before throwing in the tomatoes and frying together for 2-3 minutes.
Season to taste and stir in the pesto.
Drain the pasta, reserving a little of the water. Add the pasta and reserved water to the vegetables and stir.
Serve piping hot in large bowls with fresh Parmesan shavings and a green side salad.
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