This easy peasy pasta dish combines a few simple flavours for maximum impact. Pasta is tossed in a simple sauce made with butter, extra-virgin olive oil, artichoke hearts, garlic and fresh basil leaves. Delicious as a quick dinner dish.
- 150g dried linguine pasta
- 1/2 400g tin artichoke hearts, drained
- 3 tbsp. extra-virgin olive oil
- 4 tbsp. butter
- 2 garlic cloves
- 6 basil leaves
- Salt and pepper
- 50g freshly grated parmesan cheese
Mince the garlic cloves. Thinly slice the basil leaves. Quarter the artichoke hearts.
Bring a pot of salted water to the boil. Add the pasta and cook according to packet instructions until al dente.
Meanwhile, heat oil and butter in a large frying pan. Once melted, add the garlic and artichoke hearts. Fry for 5 minutes or until tender. Add the basil.
When the pasta is cooked, use tongs to remove it from the pasta pot and put it straight into the sauce. Toss to coat, add the parmesan and toss once more. If you need to, add a little of the pasta water to make the pasta more saucey. Season to taste.