SOME RECIPES JUST happen to come together out of thin air, and occasionally, magic happens when you least expect it. This pasta dish is one of those – it’s something I just threw together last night with a few of my ideas and a suggestion or two from a friend. It had to avoid garlic and onions for dietary reasons but even so, the taste? Perfect! Just right for a summer evening meal and it’s so easy to prepare.
375-500 grams pasta (fresh pasta is always best but this worked beautifully with both gluten free penne and plain old Italian spaghetti).
3-4 grilled artichokes
Handful of de-pipped kalamata olives
Canned tomato with basil (or add fresh basil)
Finely chopped fresh parsley
Waiheke Island herb spread (we used the garlic-free version)
Good olive oil
Salt and black pepper
While the pasta is boiling, slice up the artichokes into thin slices and the olives into halves.
In a frying pan, sauté the artichokes and olives in a smidgen of olive oil for around a minute, then add the canned tomatoes and cook over medium heat till the sauce is hot.
Pour the drained pasta into the sauce and stir through.
Once the pasta is thoroughly coated, place into bowls, stir in a generous tablespoon of the herb spread, sliced avo, parsley and top with some salt, fresh cracked pepper and a dollop of the olive oil. Mix through and enjoy!