Susie Drage
Music, Art & Cookery
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
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250 g dried linguine
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3-4 tablespoons of good quality Virgin Olive Oil
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One medium red onion, peeled and sliced (use two if small)
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400g tinned artichoke hearts, cut in half
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Pack of sunblush tomatoes
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Pack of fresh green olives
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3 tablespoons capers, drained
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6 cloves garlic, peeled and chopped finely
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Juice fresh lemon
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1 tablespoon Herbes de Provence dried
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Sea Salt
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Freshly ground black pepper
To Garnish:
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Large handful lightly toasted pine nuts
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Handful of fresh flat leaf parsley, finely chopped
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Parmesan Cheese
Method
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Cook the pasta according to manufacturer's instructions in salted boiling water.
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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.
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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.
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Add the sunblush tomatoes, drained capers, olives and artichoke hearts.
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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.
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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.
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Now garnish with the parmesan, parsley and pine nuts and serve with a french dressed green salad.