A Seasonal Recipe...
Ingredients

300g (11oz) penne Pasta
6 pieces of sunblush tomatoes in oil
1 red onion, sliced
Around 10 pieces of roasted artichokes in oil
50g (2oz) pitted black olive
50g (2oz) pecorino cheese
100g (3½oz) rocket

 

 

Tomato and Artichoke Pasta

Method

    1. Drain the tomatoes reserving the oil and roughly chop.
    2. Heat 1 tblsp of the oil in a large frying pan, add the onion and fry for 5-6mins until soft and golden.
    3. Drain the artichokes and roughly chop with the olives and add to the pan and heat for 3-4 mins until hot.
    4. Grate in half of the cheese and stir through, then remove from the heat.
    5. Cook the pasta in a pan of boiling, salted water until al dente.  Drain well.
    6. Stir the rocket and pasta into the sauce, divide between four bowls and grate the remaining cheese over the top to serve.

              Delicious!