Summary

Ingredients

• 2 jars artichoke hearts, soaked in (herbal) oil, 80 g each
• 2 medium onion (s)
• 3 clove (s) garlic
• 150 g olives, black, pitted
• 500 g Farfalle, (ribbon noodles)
• 50 g pine nuts
• 8 tablespoon olive oil
• 1 bunch basil, chopped
• 1 bunch parsley, chopped
• 2 teaspoons oregano, dried
• 1 teaspoon thyme, dried
• 2 teaspoons tarragon, dried
• Chilli powder
• Salt and pepper, from the mill
• Parmesan, grated

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Instructions

1. Drain the artichoke hearts, chop them if necessary. Finely dice the onions and garlic.
2. Fry the olives with onions and garlic in olive oil (do not let them get too hot, otherwise the garlic will become bitter). Add the artichokes and heat them up. Keep the mixture warm. Toast the pine nuts in a pan without oil until they turn color.
3. Boil the pasta in salted water until firm to the bite, drain, mix immediately with the artichoke mixture, herbs and pine nuts, season with pepper and salt and, if necessary, chili powder and serve with grated Parmesan.