Tricolor spaghetti

Another simple store cupboard dinner, however, one that is really fresh, satisfying and tasty. I like to get the flavours and the ingredients that will be tossed with hot cooked spaghetti ready first. I had also contemplated tossing these flavours through the tricolor gluten free 'pasta' I had bought by accident. Gipsy Spread had some very particular thoughts on that, so we went for the regular spaghetti - although we are both fans of the wonderful, colourful pastas that can be bought on the mediterranean and in specialist shops here.


What you will need
1 tin of artichoke hearts
1/2 an onion
4 sundried tomatoes
1 large handful of black olives
175ml white wine
1-2 cloves fresh garlic
1/2 tea spoon of chilli flakes
1 fresh lemon
Fresh lemon thyme
Fresh basil
Freshy parmesan


Firstly, drain the artichoke hearts and depending on size, slice each heart into four-six pieces. Next, very thinly slice the onion and the garlic. Toss the falvours together, salt and add the juice of the whole lemon.


Next, slice the sun dried tomatoes and the black olives and add to the artichoke hearts, along with the chilli flakes and the fresh herbs.

Finally, get the spaghetti on to cook as per instructions. When cooked, reserve a table spoon of water and drain the rest.


Return the spaghetti to the hob with the fresh white wine and the artichoke and herb mix. Bring to the boil to cook off the alcohol and heat through the other ingredients for 3-4 minutes.

Serve topped with plenty of black pepper and lots of parmesan.