Prep Time: 10 minutes

Cook Time: 20 minutes

Serving: 4 people

A Word From The Cook

“You’ll love the flavour explosion of this dish.”

Ingredients

• 1 Cup Arichoke Hearts (packed in oil)
• 1/2 Cup Sundried Tomatoes (packed in oil)
• 2 Tbsp Olive Tapenaude
• 2 Cloves Garlic chopped

Instructions

1. In a medium saucepan combine artichoke hearts, sundried tomatoes, garlic, capers, black olives, tapenaude and olive oil.
2. Heat through on medium heat.
3. Cook pasta (I prefer penne)as per directions to el dente;  drain and rinse the pasta.
4. Combine the pasta with the  sauce mixture and stir to mix and cover completely.
5. Serve with parmesean cheese and fresh ground black pepper.