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.

Serves 4

Prep

10M

Cook

15M

Total

25M

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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

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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