Mediterranean pasta with sun-dried tomatoes and artichokes hearts

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Serving time

20-30 min

Cook this recipe in 6 simple steps

1. Chop the tomatoes

Bring 150ml water to the boil. Chop the tomatoes, put them in a bowl and pour the boiling water over them until submerged. Leave for approximately 5 minutes. In a large pot, bring water to the boil to cook the pasta in and add salt.

2. Prepare the vegetables

Halve, peel and chop the onion. Peel and chop the garlic. Halve the cherry tomatoes. Cut the artichoke hearts in 4. Heat a skillet, add the pine nuts for 2 - 3 minutes. Remove the pine nuts and leave for later.

3. Make the sauce

Heat a large saucepan, add 1 tablespoon of olive oil. Add the onion and cook for 4 - 5 minutes. Add the garlic and cook for another minute. Now add the tomatoes with the water and the cherry tomatoes and cook for 2 - 3 minutes until the cherry tomatoes release their water.

4. Cook the tagliatelle

Add the pasta to the boiling water in the large pot. Cook for 5 - 6 minutes until al dente. Drain pasta in a colander. Save 1 cup of water. Add the pasta together with olive oil back to the pot. Add the cup of water. Add the artichoke hearts to the tomato sauce and cook for 2 - 3 minutes.

5. Make garnish

Meanwhile, cut the olives. Cut the sage leaves, remove the stem. Crumble the feta cheese. 

6. Finish and serve

Mix the pasta with the sauce. Add the sage, half the feta cheese and half the olives. Dish the pasta. Garnish with remaining feta cheese, olives and the roasted pine nuts. Enjoy!

What we send

black olives

feta cheese


red onion

dried tomatoes

cherry tomatoes


can of artichoke hearts

garlic clove

pine nuts

What you need

coarse salt
olive oil
freshly ground black pepper

What you'll use

large saucepan
large pot
measuring cup
water cooker