Ingredients:-
Rigatoni – 150g (try Barilla)
Olive Oil – 2 tbsp
Garlic clove – 1, chopped
Artichoke Hearts – 150g bottle, drained, halved and grilled (Natures Basket)
Green Olives – 10, pitted and halved
Lemon – ½ zested and juiced
Flat-leaf parsley – a small bunch, chopped
Salt – to taste
Pepper – a pinch
Method:-
- Cook the Rigatoni following packet instructions. Drain the pasta, keeping 2-3 tbsp of the cooking water.
- Gently heat the olive oil in a pan and cook the garlic for a few minutes. Add the artichokes and olives and stir until heated through. Add the pasta, cooking water, lemon juice and zest and parsley to the artichoke pan and toss everything together. Season well and serve.
