Mediterranean tagliatelle



  • 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


  • 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.

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