Please excuse the ridiculous name of this Very Mediterranean Pasta recipe. But it is the most Mediterranean tasting dish I have ever eaten and that is what makes it so flavoursome and wonderful. The pasta is mixed with a sauce of sundried tomatoes, olives, capers, artichokes (tinned for ease), garlic, parsley, chilli and anchovies. Don’t be put off by the anchovies – they add rich and salty flavour to many dishes without a fishy taste, and are excellent seasoning. They are also great added to tomato sauces and creamy sauces.
Thank you to my friend Cynthia for this recipe. She is married to an Italian man so I knew this would be a winner. Allow about 20 minutes to make the dish, and if you arn’t keen on chilli or have spice fearing kids then leave it out or add it separately at the table.
Very Mediterranean Pasta (serves 2 hungry people)
200g pasta (any is fine)
3 artichoke hearts from a tin, drained and chopped small
4 sundried tomatoes, chopped small
12 black olives, chopped smallish
2 tsp capers
4-6 anchovies, chopped small
2 cloves garlic, crushed/chopped
1/2 red chilli, chopped or 1/3 tsp chilli flakes
Optional – 125ml any white wine (or use water)
Small handful parsley, roughly chopped
Pepper (as in salt and pepper)
Grated parmesan for topping
Do all the chopping first! Then start cooking the pasta as per the packet instructions. Separately gently fry the garlic and chilli in oil for 1 minute. Add the sundried tomatoes and artichokes. When softened, after a couple of minutes, add the capers, anchovies, olives and some parsley. Add the wine or water. Simmer for a few minutes so the liquid reduces down, and keep stirring. Taste and if necessary add pepper (you probably won’t need salt).
When cooked mix the pasta with the sauce. If it looks a bit dry, add a splash of oil. To serve sprinkle with a bit more parsley, and grated parmesan if you fancy.
katielovescooking 
I actually think it’s a brilliant – not a silly – name – for this pasta dish! It immediately attracted me to find out about it. I am really interested in the ingredients used here because I do think they all create that extra Mediterranean-type flavour that we so love. I recently also started to use many of these ingredients in my cooking, just to try – and was so pleased with the results that when I want real flavour, I now use sundried tomatoes far more than fresh – (they are truly brilliant) – and olives (but especially the “Crespo” black ones with herbs, in a packet – extra tasty and so easy, no stones) – and parmesan – (and always garlic) – & fresh herbs – to create the most tasty dishes of all. The results are lush every time. Variations on the theme are pretty easy!
But please don’t change this Pasta’s name – cos its perfect!
I shall definitely keep the name : ) I can imagine you coming up with those flavours too at home. They are the best! xx