Fettuccine with Sundried Tomatoes, Capers & Artichokes or Olives

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These Mediterranean Organic Sundried Tomatoes are my favorite. No oil, no spices. Just perfect sundried tomatoes. Just drop them into boiling water to soften them up.

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And I use this fettuccine from Le Veneziane, an Italian gluten-free brand made from corn. I love it because the package comes with little nests of pasta that are the perfect portion size – two per person!

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When I make this dish for me, I use artichokes (pictured.) When I make it for my husband, I use olives.

serves 3 to 4

1 box fettuccine pasta
1 cup sundried tomatoes
1/4 cup capers
1 cup artichoke hearts or pitted green olives
The juice of 1 lemon
2 tablespoons water
Pinch of salt

Boil the water for the pasta. Slice the sundried tomatoes into strips. Drop them into the water for the pasta and then add the pasta.

Cut the artichokes into quarters or smaller if too big. If using olives, remove the pit and chop. Add 2 tablespoons of water to a pan with sides and add the artichokes or olives. Drain the capers and add them to the pan. Squeeze the lemon juice over the pan and mix well. Cook over a low flame to heat through.

When the pasta is done, drain the water and add the pasta and sundried tomatoes to the pan. Mix well. Season with a pinch of salt. Enjoy!

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