280 g/10 oz marinated artichoke hearts (in jar)
3 tbsp olive oil 1 onion, chopped finely 3 garlic cloves, chopped very finely 1 tsp dried oregano 1 tsp dried chilli flakes.
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4 tbsp olive oil 900 g/2 lb cherry tomatoes 2 garlic cloves, chopped very finely 1 tbsp chopped fresh oregano or marjoram 1/2 tsp dried chilli flakes.
20-25 black olives, pitted and sliced pepper.
350 g/12 oz dried conchiglie.
Rind of 1 lemon, grated.
20 g/3 oz freshly grated Parmesan.
Heat the oil in a large frying pan over a medium-high heat.
Add the cherry tomatoes and stir until evenly coated with oil. Cover and cook for 10-12 minutes, shaking the pan and stirring once, until all the tomatoes have split.
Add the garlic, oregano, chilli flakes and olives. Season with pepper. Reduce the heat to low and simmer, uncovered, for another 7-10 minutes.
Cook the pasta in plenty of boiling salted water until al dente. Drain well and transfer to a warm serving dish.
Pour half the sauce over the pasta. Toss well to mix. Spoon the rest of the sauce over the top. Sprinkle with the grated lemon rind and Parmesan and serve at once.