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
garlic clove, peeled, finely chopped
semi dried tomatoes
marinated artichokes, cut into large chunks
pitted green or black olives, halved
dried chilli flakes
freshly ground black pepper
juice of 1/2 a lemon
fresh basil leaves, finely chopped
In This Recipe
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.