Name: Fettuccine with artichokes and tomatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 400 gram fettuccine; 1 tablespoon olive oil, plus extra to drizzle; 4 cloves garlic, sliced; 1 long red chilli, chopped; 400 gram artichokes, drained, roughly chopped; 250 gram punnet cherry tomatoes; 1 lemon, juice; salt and pepper, to season; 1 cup small basil leaves; 100 gram feta, crumbled

Fettuccine with artichokes and tomatoes

This light and zesty fettuccine is bursting with the flavours of juicy cherry tomatoes, nutty artichokes, crumbly feta and a touch of basil.

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Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

400 gram fettuccine

1 tablespoon olive oil, plus extra to drizzle

4 cloves garlic, sliced

1 long red chilli, chopped

400 gram artichokes, drained, roughly chopped

250 gram punnet cherry tomatoes

1 lemon, juice

salt and pepper, to season

1 cup small basil leaves

100 gram feta, crumbled

Method

1.In a large saucepan of boiling, salted water, cook fettuccine according to packet instructions. Drain. Return to saucepan.

2.In a large frying pan, heat oil on medium. Saute garlic and chilli for 30 seconds, until fragrant.

3.Add artichokes, tomatoes and lemon juice and cook for 2-3 minutes, until tomatoes start to collapse. Season to taste.

4.Pour sauce over pasta. Toss with most of the basil and feta on medium heat for 1-2 minutes, to warm through. Serve sprinkled with remaining basil and feta, a drizzle of olive oil and black pepper.

Linguine can be used instead of fettuccine. If you don’t have cherry tomatoes, use 4 chopped tomatoes.
Note

Woman's Weekly Food

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