Recipe

Pasta with tomatoes, artichokes and olives

A hearty, flavoursome meat-free meal that can be on the table less than 30 minutes after getting home from work. Serve with crusty herb or garlic bread.

Feb 28, 2011 1:00pm
  • 1 hr cooking
  • Serves 4
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Ingredients

Pasta with tomatoes, artichokes and olives
  • 2 teaspoon olive oil
  • 1 medium_piece brown onion (150g), chopped finely
  • 2 clove garlic, crushed
  • 1/4 cup (60ml) dry white wine
  • 2 x 425g cans tomatoes
  • 2 tablespoon tomato paste
  • 1/2 teaspoon sugar
  • 1/2 cup (80g) seeded black olives
  • 390 gram can artichoke hearts, drained, quartered
  • 2 tablespoon finely sliced fresh basil leaves
  • 375 gram spiral pasta
  • 1/3 cup (25g) flaked parmesan cheese

Method

Pasta with tomatoes, artichokes and olives
  • 1
    Heat oil in large saucepan; cook onion and garlic, stirring, until onion softens. Add wine, undrained crushed tomatoes, paste and sugar; simmer, uncovered, about 15 minutes or until sauce thickens. Add olives, artichoke and basil; stir until hot.
  • 2
    Meanwhile, cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.
  • 3
    Combine pasta with half of the sauce in large bowl; toss well. Serve pasta topped with remaining sauce and cheese.

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