Artichoke pasta

Ingredients for 4 servings:

• 2 jar artichoke hearts, pickled in (herb) oil, 280 g each
• 2 m.-sized onion(s)
• 3 garlic cloves
• 150 g black olives, pitted
• 500 g Farfalle (bow-tie pasta)
• 50 g pine nuts
• 8 tbsp olive oil
• 1 bunch basil, chopped
• 1 bunch parsley, chopped
• 2 tsp oregano, dried
• 1 tsp thyme, dried
• 2 tsp tarragon, dried
• chili powder
• Salt and pepper, from the mill
• Parmesan, grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Farfalle with carciofi

Drain the artichoke hearts, chopping if necessary. Finely dice the onions and garlic. Sauté the olives with the onions and garlic in olive oil (do not overheat, or the garlic will become bitter). Add the artichokes and heat through. Keep the mixture warm. Toast the pine nuts in a pan without oil until golden brown. Cook the pasta in salted water until al dente, drain, and immediately toss with the artichoke mixture, herbs, and pine nuts. Season with salt, pepper, and chili powder, if desired, and serve with grated Parmesan cheese.