Penne with Artichokes and Tomatoes Veg
HT MC 35mins
Vegetables Herbs Main course Eggless
tbsp Olive Oil
Garlic Cloves, crushed
Plum Tomatoes, cut into wedges
tbsp Sun-dried Tomato Paste
Fresh Parmesan Cheese, grated
400g/14oz tin Artichoke hearts, drained and halved
Pitted Black Olives, halved
and Black pepper
tbsp Fresh Marjoram, chopped
Bring a large pan of salted water to the boil, add the pasta and cook for 10-12
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
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.
Stir in the tomato mixture, artichokes and olives. Season to taste with salt and
pepper and sprinkle over Marjoram. Serve
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