Cook garlic with olive oil in a large frypan over medium-high heat for one minute. Add the tomatoes, artichokes, olives, chilli, oregano and black pepper. Toss and cook for 2 minutes. Add the lemon juice and basil and toss to combine. Season with a little salt.
Meanwhile cook the tagliatelle in boiling salted water until al dente. Drain and add directly to the frypan. Toss to combine
I am an author, cook, traveller and proud Mama of two boys. I have published three books - 'Easy Home Cooking Italian Style', 'Food for Sharing Italian Style', and 'The Sweet Life - Easy Home Baking and Sweet Treats.' My books reflect my Italian heritage. I also write fiction and feature articles.