dash olive oil
¼ red onion, chopped
4 sun-blushed tomatoes, chopped
100g/3½oz roasted artichokes (from a jar), drained and chopped
2 tbsp black olives, pitted
200ml/7fl oz double cream
small handful fresh basil leaves
salt and freshly ground black pepper
125g/4½oz fresh tagliatelle
grated parmesan, to serve
Heat the olive oil in a small saucepan, add the onion and fry gently for four minutes, or until softened but not coloured.
Add the sun-blushed tomatoes, roasted artichokes and black olives and fry for 1-2 minutes. Add the cream and heat through for 1-2 minutes. Stir in the basil leaves and season, to taste, with salt and freshly ground black pepper.
Cook the pasta according to the packet instructions and drain, leaving a little of the cooking liquid in the bottom of the pan. Return to the pan, add the sauce and stir to coat.
Spoon into a bowl and serve with grated parmesan on top.
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