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INGREDIENTS
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250g dried tagliatelle pasta
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55g (1/3 cup) pine nuts
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1 tablespoon olive oil
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1 red onion, halved, thinly sliced
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1 garlic clove, chopped
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280g marinated artichoke pieces, drained
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95g (1/2 cup) kalamata olives, pitted, chopped
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80g (1/2 cup) drained sun-dried tomatoes, sliced
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1 tablespoon drained chopped capers
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250g feta, crumbled
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1 bunch basil, leaves picked and torn
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Salt & freshly ground black pepper
METHOD
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Step 1Cook the pasta in a large saucepan of salted boiling water following packet directions, or until al dente. Drain and return to the pan.
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Step 2Meanwhile, 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.
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Step 3Add the artichoke pieces, olives, sun-dried tomatoes and capers to the pan. Toss over medium heat for 2 minutes or until warmed through.
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Step 4Add the artichoke mixture, feta and basil to the pasta. Toss gently to combine. Taste and season with salt and pepper. Serve immediately.
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