Italian Pasta Recipes - Artichoke and Olive Pasta (Carciofi e Pasta di Olive) Recipe

Ingredients                     

• 400 g/14 oz/1 large can artichoke hearts, drained

• 50 g/2 oz/1 small can anchovy fillets, drained

• 50 g/2 oz/1/3 cup black olives, stoned (pitted)

• 1 dried chili, finely chopped

• 10 ml/2 tsp chopped fresh oregano

• 15 ml/1 tbsp olive oil

• 400 g/14 oz/1 large can chopped tomatoes

• 15 ml/1 tbsp tomato puree (paste)

• 350 g/12 oz tagliatelle

• 15 ml/1 tbsp capers

---

Method:

1. Quarter the artichoke hearts and set aside. Place the drained anchovy fillets in a bowl of warm water and allow to stand.

2. Chop the olives. Put the chopped chili, oregano and olive oil in a frying pan (skillet) and cook for 1 minute.

3. Stir in the chopped tomatoes, tomato puree and olives. Bring to the boil, reduce the heat and simmer for 10 minutes.

4. Bring a large pan of salted water to the boil and add the pasta. Cook for 8 minutes, then add the artichoke hearts.

5. Cook for a further 2 minutes and drain. Drain the anchovies, chop and add to the tomato sauce with the capers.

6. Drain the pasta and artichokes and serve on warm plates. Pour over the sauce and serve hot.