Mediterranean Tagliatelle

  • 10min prep
  • 15min cook
  • 4 Servings


  • 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.