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Penne with Artichokes and Tomatoes  Veg   HT  MC    35mins

Serves 4     Hot  Vegetarian  Pasta  Vegetables  Herbs  Main course    Eggless



350g/12oz Penne

2 tbsp Olive Oil

2 Garlic Cloves, crushed

2 Plum Tomatoes, cut into wedges

3 tbsp Sun-dried Tomato Paste

75g/3oz Fresh Parmesan Cheese, grated

1 x 400g/14oz tin Artichoke hearts, drained and halved

50g/2oz Pitted Black Olives, halved

Salt and Black pepper

1 tbsp Fresh Marjoram, chopped




1. Bring a large pan of salted water to the boil, add the pasta and cook for 10-12 minutes.

2. Meanwhile, heat oil in a large frying pan and fry garlic for 1-2 minutes until slightly softened. Add the tomatoes and cook over a high heat stirring frequently for 2-3 minutes.


3. Drain the pasta in a colander and return to the rinsed out pan. Stir in sun-dried tomato paste and Parmesan cheese then toss until cheese has melted and paste evenly coats the pasta.


4. Stir in the tomato mixture, artichokes and olives. Season to taste with salt and pepper and sprinkle over Marjoram. Serve immediately.



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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