400 g penne
400 g tomato polpa
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
Prepare the artichokes by removing the tough outer leaves and cutting off the top half. Remove choke then slice
Thinly dropping them as you go along into a bowl of water with lemon juice.
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
for a few minutes, mixing frequently. Add the olives and capers, stir again and lastly add the tomato polpa. Cook over a slow
heat for 20 minutes.
Boil the pasta “al dente”, drain and pour onto the sauce, add 1 tbsp olive oil and some parsley, mix gently and serve.