Another quick and easy but delicious dish from Italy. Fusilli (pasta corkscrews) is available in packages containing plain and green varieties, which look especially attractive when cooked.
275 g/10 oz fusilli
1 x 15 ml spoon/1 tbsp oil
75 ml/3 fl oz olive oil
1 large onion, sliced
1 clove of garlic, crushed
400 g/14 oz can artichoke hearts, drained
1 x 15 ml spoon/1 tbsp tomato purée
4 x 15 ml spoons/4 tbsp chopped parsley
50 g12 oz pine kernels
100 g/4 oz black olives
freshly ground black pepper
4 x 15 ml spoons/4 tbsp Parmesan cheese
Methods:
Cook the pasta in plenty of rapidly boiling water with the oil added to it for 10-12 minutes, until just tender. Meanwhile, heat the olive oil and cook the onion until soft and clear; add the garlic and cook for another minute. Cut the artichoke hearts into bite-sized pieces and add to the onions with the tomato purée, parsley, pine kernels and olives. Season with pepper and heat through. Drain the pasta and toss with the artichoke mixture, then serve sprinkled with Parmesan cheese.
Only the sauce is worth making in the microwave. Cook the onion in the oil in a covered dish for 2 minutes on HIGH, add the garlic and cook for 1 minute. Stir in the remaining ingredients, except the Parmesan, and cook for a further 2-3 minutes on HIGH to heat through.