Mediterranean Linguini with Artichoke Hearts
Mediterranean Linguini with Artichoke Hearts and Pine Nuts
Mediterranean Linguini with Artichoke Hearts and Pine Nuts

Serves 4

Preparation:  10 minutes

Cooking Time: 10 minutes

We were having lunch at a restaurant recently and I got the idea for this pasta dish looking at all the wonderful ingredients that were continually being carried past our table.   Before you start cooking, I recommend getting all your ingredients out and ready plus a large pan for boiing the pasta and a large flat pan with a lid to cook the vegetables.



Ingredients

1 lb/455 g dried linguine

3-4 tablespoons of good quality Virgin Olive Oil

One medium red onion, peeled and sliced (use two if small)

400g tinned artichoke hearts, cut in half

Pack of sunblush tomatoes

Pack of fresh green olives

3 tablespoons capers, drained

6 cloves garlic, peeled and chopped finely

Juice fresh lemon

1 tablespoon Herbes de Provence dried

Sea Salt

Freshly ground black pepper


To Garnish:

Large handful lightly toasted pine nuts

Handful of fresh flat leaf parsley, finely chopped

Parmesan Cheese



AND THIS IS WHAT YOU DO......

  1. Cook the pasta according to manufacturer's instructions in salted boiling water.

  2. Put a large handful of pine nuts into a roasting pan and place in a moderately hot oven until lightly golden, and remove and set aside.   The brown quite quickly so you do need to keep an eye out.

  3. Put some oil into a pan and add the sliced red onions, stirring for 3-4 minutes to soften, then add the garlic, stirring constantly, but do not let it burn.

  4. Add the sunblush tomatoes, drained capers, olives and artichoke hearts.

  5. Add the lemon juice and a little more oil if needed - this will not take long to heat through, keep stirring so as to not let the bits stick to the bottom of the pan.

  6. Now season according to taste, then drain the pasta into a serving dish and pour the artichoke mixture on top.  You can now carefully mix this through.

  7. Now garnish with the parmesan, parsley and pine nuts and serve with a french dressed green salad.



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