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Ingredients

250g dried tagliatelle pasta
55g (1/3 cup) pine nuts
1 tablespoon olive oil
1 red onion, halved, thinly sliced
1 garlic clove, chopped
280g marinated artichoke pieces, drained
95g (1/2 cup) kalamata olives, pitted, chopped
80g (1/2 cup) drained sun-dried tomatoes, sliced
1 tablespoon drained chopped capers
250g feta, crumbled
1 bunch basil, leaves picked and torn
Salt & freshly ground black pepper

Method

Step 1 Cook the pasta in a large saucepan of salted boiling water following packet directions, or until al dente. Drain and return to the pan.
Step 2 Meanwhile, heat a medium non-stick frying pan over medium heat. Add the pine nuts and cook, stirring, for 1 minute or until golden and toasted. Transfer the pine nuts to a plate. Heat the oil in the frying pan. Add the onion and garlic, and cook, stirring occasionally, for 2 minutes or until the onion softens slightly.
Step 3 Add the artichoke pieces, olives, sun-dried tomatoes and capers to the pan. Toss over medium heat for 2 minutes or until warmed through.
Step 4 Add the artichoke mixture, feta and basil to the pasta. Toss gently to combine. Taste and season with salt and pepper. Serve immediately.

Mediterranean tagliatelle

How to make Mediterranean tagliatelle

Ingredients

Method