Mediterranean Tagliatelle
Tagliatelle tossed with marinated artichokes, kalamata olives, sun-dried tomatoes, capers and crumbled feta, finished with toasted pine nuts and torn basil. Ready in twenty-five minutes.
Directions
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.