Mediterranean Tagliatelle

250g dried tagliatelle pasta

55g (⅓ cup) pine nuts

1 tablespoon olive oil

1 red onion, halved, thinly sliced

1 garlic clove, chopped

280g marinated artichoke pieces, drained

95g (½ cup) kalamata olives, pitted, chopped

80g (½ cup) drained sun-dried tomatoes, sliced

1 tablespoon drained chopped capers

250g feta, crumbled

1 bunch basil, leaves picked and torn

Salt & freshly ground black pepper

Cook the pasta in a large saucepan of salted boiling water following packet directions, or until al dente. Drain and return to the pan.

Meanwhile, heat a medium non-stick frying pan over medium heat. Add the pine nuts and cook, stirring, for 1 minute or until golden and toasted. Transfer the pine nuts to a plate. Heat the oil in the frying pan. Add the onion and garlic, and cook, stirring occasionally, for 2 minutes or until the onion softens slightly.

Add the artichoke pieces, olives, sun-dried tomatoes and capers to the pan. Toss over medium heat for 2 minutes or until warmed through.

Add the artichoke mixture, feta and basil to the pasta. Toss gently to combine. Taste and season with salt and pepper. Serve immediately.