Wholewheat Macaroni with Artichokes

19 Ene Wholewheat Macaroni with Artichokes

Ingredients:

• 300 g wholewheat macaroni  
• 300 g frozen artichoke quarters  
• 50 g frozen chopped garlic  
• 8 sun-dried tomatoes, rehydrated in olive oil  
• 2 fresh red chillies  
• Salt and pepper to taste  
• Extra virgin olive oil  
• Fresh mint leaves for garnish 

Method:

• Cook the wholewheat macaroni in boiling salted water, following the package instructions. Drain and set aside.
• Boil the frozen artichokes in salted water for 10-12 minutes. Drain them.

• Slice the sun-dried tomatoes into strips and the fresh red chillies into rounds.
• Heat a little extra virgin olive oil in a frying pan and sauté the chopped garlic. Add the sun-dried tomatoes and the drained artichokes. Season lightly with salt and pepper and cook for a couple of minutes.

• Incorporate the cooked pasta into the pan with the vegetables, mix well, and serve on plates. Garnish with slices of fresh red chilli and a few mint leaves.