Ingredients

• 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

Directions

• 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.