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Tagliatelle with Artichoke, Tomatoes, Olives and Ricotta

This recipe uses all my favourite stand-by jars of antipasti ingredients like artichokes, sun-dried tomatoes and olives I keep in the pantry at all times to throw a meal together in minutes. The creamy Ricotta balances the briny flavours.
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Servings: 2
Ingredients Method

Ingredients
  

  • 1 clove of garlic, peeled and finely sliced
  • ½ cup olive oil
  • ¾ cup semi sun-dried tomatoes
  • ½ cup marinated artichokes, cut into chunks
  • ⅓ cup green or black olives, pitted, cut in halves
  • ½ tsp dried chilli flakes
  • 1 tsp dried oregano
  • freshly ground black pepper
  • juice of ½ a lemon
  • 1 handful fresh basil leaves, chopped
  • salt
  • 400 g tagliatelle pasta (or use fettuccine or spaghetti)
  • 100 g fresh ricotta

Method
 

  1. Cook garlic with olive oil in a large frypan over medium-high heat for one minute.
  2. Add the tomatoes, artichokes, olives, chilli, oregano and black pepper. Toss and cook for 2 minutes.
  3. Add the lemon juice and basil and toss to combine. Season with a little salt.
  4. Meanwhile cook the tagliatelle in boiling salted water until al dente. Drain and add directly to the frypan. Toss to combine.
  5. Serve in bowls topped with dollops of ricotta.