Author Notes
This recipe uses all my favourite stand-by jars of antipasti ingredients like artichokes, sun-dried tomatoes and olives I keep in the pantry at all times to throw a meal together in minutes. —Liliana
Ingredients
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1
garlic clove, peeled, finely chopped
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1/2 cup
olive oil
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3/4 cup
semi dried tomatoes
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100 grams
marinated artichokes, cut into large chunks
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100 grams
pitted green or black olives, halved
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1/2 teaspoon
dried chilli flakes
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1 teaspoon
dried oregano
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freshly ground black pepper
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juice of 1/2 a lemon
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1 handful
fresh basil leaves, finely chopped
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salt
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400 grams
Tagliatelle
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100 grams
ricotta
Directions
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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.
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Meanwhile cook the tagliatelle in boiling salted water until al dente. Drain and add directly to the frypan. Toss to combine
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Serve in bowls topped with dollops of ricotta.
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.
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