- dash olive oil
- ¼ red onion, chopped
- 4 sun-blushed tomatoes, chopped
- 100g/3½oz roasted artichokes (from a jar), drained and chopped
- 2 tbsp black olives, pits removed
- small handful fresh sage leaves, chopped
- salt and freshly ground black pepper
- 125g/4½oz fresh tagliatelle
- grated parmesan (or a similar vegetarian hard cheese), to serve
- Heat the olive oil in a small saucepan, add the onion and fry gently for four minutes, or until softened but not coloured. Add the sun-blushed tomatoes, roasted artichokes and black olives and fry for 1-2 minutes. Stir in the sage leaves and season, to taste, with salt and freshly ground black pepper.
- Cook the tagliatelle according to the packet instructions and drain, leaving a little of the cooking liquid in the bottom of the pan. Return to the pan, add the sauce and stir to coat.
- Spoon into a bowl and serve with grated parmesan on top.