Artichoke and Sundried Tomatoe Pasta

  • Created By
    Ken Alger
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4 servings
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
A word from the cook
You'll love the flavour explosion of this dish.

1 Cup Arichoke Hearts (packed in oil)
1/2 Cup Sundried Tomatoes (packed in oil)
2 Tbsp Olive Tapenaude
2 Cloves Garlic chopped

  • In a medium saucepan combine artichoke hearts, sundried tomatoes, garlic, capers, black olives, tapenaude and olive oil.
  • heat through on medium heat.
  • Cook pasta (I prefer penne)as per directions to el dente;  drain and rinse the pasta.
  • Combine the pasta with the  sauce mixture and stir to mix and cover completely.
  • Serve with parmesean cheese and fresh ground black pepper.

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