Penne with artichokes and olives | Reader's Digest Asia
This light pasta dish is ideal for summer dinners as only the pasta needs to be cooked. Once al dente, it is simply tossed, still warm, with diced tomatoes, quartered artichoke hearts, black olives...
Ingredients
- 400 g penne or other pasta shapes
- 500 g ripe roma tomatoes, diced
- 4 spring onions, finely chopped
- 170 g artichoke hearts from a can or jar, drained and quartered
- ½ cup (60 g) pitted black olives
- ⅓ cup (35 g) parmesan shavings to garnish
- 3 tablespoons extra virgin olive oil or oil from the jar of artichokes
- grated zest and juice of 1 lemon
- 2 tablespoons tomato paste
- 2 cloves garlic, crushed
- ⅓ cup (10 g) chopped fresh oregano
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