Cherry tomato and artichoke pasta
250 g, (spiral)
1 medium, finely chopped
2 clove(s), crushed
Dried chilli flakes
Artichoke hearts, canned, rinsed, drained
340 g, marinated (Buy 2 x 170g jars)
Pitted green olives
¼ cup(s), marinated, quartered (40g)
¼ cup(s), (4 x leaves), shredded (15g)
- Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
- Meanwhile, heat oil in a large, deep non-stick frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and chilli and cook for 30 seconds or until fragrant. Add tomatoes and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, covered, for 3 minutes or until tomatoes have softened.
- Add artichokes, olives, basil and pasta to sauce. Toss gently to combine. Serve.