Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Premium 12 month plans only. Offer ends 21/09/2024. See terms.
Join now
Photo of Cherry tomato and artichoke pasta by WW

Cherry tomato and artichoke pasta

9
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
Swap creamy pasta sauce for a tasty tomato-based dish that is bursting with classic Italian flavours, Each mouthful is bellissimo!

Ingredients

Egg pasta

250 g, (spiral)

Olive oil

1 tbs

Brown onion

1 medium, finely chopped

Garlic

2 clove(s), crushed

Dried chilli flakes

¼ tsp

Cherry tomatoes

400 g

Artichoke hearts, canned, rinsed, drained

340 g, marinated (Buy 2 x 170g jars)

Pitted green olives

¼ cup(s), marinated, quartered (40g)

Fresh basil

¼ cup(s), (4 x leaves), shredded (15g)

Instructions

  1. Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
  2. 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.
  3. Add artichokes, olives, basil and pasta to sauce. Toss gently to combine. Serve.

Notes

SERVING SUGGESTION: Baby spinach leaves, plus ¼ cup (20g) shaved parmesan cheese.

You might like

You might like