Spaghetti with basil pesto, olives and artichokes
Considering the trickiest part here is making sure you can get all the jars open, this pasta packs a lot of fresh, punchy flavours. If you didn’t stockpile marinated artichokes (why ever not?!), sundried tomatoes or fresh mushrooms are another way to add flavour and bulk to this dish.
INGREDIENTS:
- 250 g spaghetti
- 140 g basil pasta sauce
- sea salt and freshly ground black pepper, to taste
- 140 g jar Kalamata olives
- 140 g marinated artichokes
METHOD:
- Cook the spaghetti in boiling, salted water until al dente.
- Toss the pasta with the pasta sauce.
- Season and serve with the olives and artichokes.