As a kid there were few things I didn’t eat, but all of the ingredients in this dish were on that rather short list. But as we mature, so do our pallets, and this super easy dish rates 10 out of 10 for both flavor and convenience and will make your GP very happy indeed.
Any good deli would stock all of these ingredients. I used garlic olives, but feel free to substitute those for olives stuffed with anchovies, pimento peppers or chili.
Fresh, gluten free tagliatelle
Artichoke hearts with the oil
Fresh lemon juice
Best quality olive oil
Prepare a pot of salted water on the hob and bring to a boil.
In the meantime chop the olives roughly the same size as the capers.
Cut the artichokes into 4 quarters.
Finely chop the sage.
Boil the pasta until cooked and strain.
Return the to the hob, add a generous amount of olive oil, a slash of the artichoke oil, lemon zest and the sage, and cook on a low heat for 1 minute.
Turn the heat off and add the pasta, capers, olives and artichokes and toss well.
Squeeze a whole lemon over the dish, one last stir and you’re ready to dish up.
– DO NOT ADD SALT. The olives and capers are already salty.
– Fresh pasta takes minutes to cook so do all your chopping while the water is heating up.
– Squeeze the lemon through your fingers, catching the pips (they are bitter).
– This is not a kiddie friendly dish moms. Be warned.
I serve this dish at room temperature, and a small portion makes a wonderful entrée followed by a fish main course and can be done in advance.