Although it is unusual to serve pasta as an accompaniment, this one, with its emphasis on artichokes and lemon, works well alongside grilled vegetables and chicken.
Serves 2
50g Cappaletti
250g preserved artichokes
Finely grated zest and juice of a large lemon
Olives
Olive oil
Small bunch parsley
Parmesan – for shaving on top
1 Put a large pan of water on to boil for the pasta.
2 Cut the artichokes into thick slices and drop them into a bowl. Add the grated lemon zest and juice.
3 Stir in 4 tablespoons olive oil and a seasoning of salt and pepper. Chop the parsley leaves and gently fold into the artichokes and oil.
4 Salt the water and add the pasta, letting it cook at a fast boil until tender. Drain and toss with the artichokes, olives and their dressing. Grate some of the Parmesan – use two or three tablespoons per person, and toss the pasta. Divide between two warm bowls.
