Ingredients
150g bucatini, or a long pasta of choice
A big handful of pine nuts
2 tablespoons olive oil, plus extra to serve
2 large garlic cloves, crushed
A small handful of fresh mint, roughly chopped
A small handful of fresh parsley, roughly chopped
75 g jarred, sundried cherry tomatoes
150 g jarred artichokes in oil, roughly chopped
2 tablespoons of black olives, roughly chopped
1 lemon
25g parmesan cheese, grated
Method
1. Bring a pan of water to a rolling boil with a pinch of salt. Cook the pasta for 8-10 minutes.

2. Toast the pine nuts in a dry pan over a medium heat until golden, 2-3 minutes, tossing often.

3. Heat 2 tablespoons of olive oil in a pan over a medium heat. Add the crushed garlic and sizzle for 2 minutes until fragrant. Add a splash of the artichoke oil and the chopped artichokes, sun-dried tomatoes, olives and chilli flakes.

4. Transfer the pasta to the artichoke sauce with a ladleful of pasta water. Add the parmesan, lots of black pepper and the zest of half a lemon and toss well to coat. You’re looking for a glossy consistency. Toss in the parsley and mint and check for seasoning.

5.Serve onto plates. Scatter over the toasted pine nuts, some more lemon zest and finish with a little drizzle of extra virgin olive oil, plus some more parmesan too, if you fancy.

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