For a delicious vegetarian meal, try this deliciously simple Mediterranean pasta. Made with sauce of cherry tomatoes, parsley, garlic, olives and artichoke heart pieces tossed through spaghetti and finished with parmesan cheese.
20 Minutes. Keep that Summer feeling alive.
1/2 punnet Cherry tomatoes
5 sprigs Parsley
2 Garlic cloves
10 Marinated artichoke heart pieces
10 pitted Kalamata olives
Parmesan cheese to finish
Bring a pot of salted water to boil. Once boiling, cook pasta for 8 minutes until al dente. Reserve 1/2 cup of pasta water. Drain and set aside.
Crush the garlic. Finely slice the parsley stem. Roughly chop the parsley leaves. Roughly chop the olives, artichoke hearts and cherry tomatoes.
Heat a fry pan to medium to high heat with a drizzle of olive oil. Sauté the garlic and parley stems for 1 – 2 minutes. Add the rest of the veg and sauté for a further 2 minutes. Turn the heat to high then add the pasta and reserved pasta water. Combine well and remove from heat.
Serve pasta into bowls and finish with parmesan and a drizzle of good olive oil.
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