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Penne with Artichokes and Tomatoes Veg HT MC 35mins Serves 4 Hot Vegetarian Pasta Vegetables Herbs Main course EgglessIngredients: 350g/12oz Penne 2 tbsp Olive Oil 2 Garlic Cloves, crushed 2 Plum Tomatoes, cut into wedges 3 tbsp Sun-dried Tomato Paste 75g/3oz Fresh Parmesan Cheese, grated 1 x 400g/14oz tin Artichoke hearts, drained and halved 50g/2oz Pitted Black Olives, halved Salt and Black pepper 1 tbsp Fresh Marjoram, chopped Instructions 1. Bring a large pan of salted water to the boil, add the pasta and cook for 10-12 minutes. 2. Meanwhile, heat oil in a large frying pan and fry garlic for 1-2 minutes until slightly softened. Add the tomatoes and cook over a high heat stirring frequently for 2-3 minutes.
3. Drain the pasta in a colander and return to the rinsed out pan. Stir in sun-dried tomato paste and Parmesan cheese then toss until cheese has melted and paste evenly coats the pasta.
4. Stir in the tomato mixture, artichokes and olives. Season to taste with salt and pepper and sprinkle over Marjoram. Serve immediately.
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