- 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.