PENNE WITH ARTICHOKES AND TOMATO

Yields4 Servings
 400 g penne
 400 g tomato polpa
 4 artichokes
 Juice of ½ lemon
 60 g black olives – stoned
 40 g capers – rinsed
 1 chilli pepper
 2 garlic cloves – finely chopped
 Small bunch parsley Extra virgin oil
 Salt
1

Prepare the artichokes by removing the tough outer leaves and cutting off the top half. Remove choke then slice

2

Thinly dropping them as you go along into a bowl of water with lemon juice.

3

Heat 2 tbsps oil in a large pan, add the garlic, chopped parsley and chilli; stir for 1 minute, then add the drained artichikes and fry

4

for a few minutes, mixing frequently. Add the olives and capers, stir again and lastly add the tomato polpa. Cook over a slow

5

heat for 20 minutes.

6

Boil the pasta “al dente”, drain and pour onto the sauce, add 1 tbsp olive oil and some parsley, mix gently and serve.

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