Ingredients
- penne pasta 300 g
- smoked bacon lardons 100 g
- artichokes 285 g (sliced)
- black olives 70 g
- flat leaf parsley 1 handful (chopped)
- lemon to taste (juice)
- tomato passata 500 g
- Parmesan 40 g (grated)
- olive oil dash
Method
- Cook the pasta according to the packet instructions.
- Meanwhile, halve the artichoke hearts and olives.
- Heat a dash of oil in a frying pan on a medium-high heat.Cook the lardons for a few minutes until crispy. Reduce the heat and add the tomato passata.
- Stir the artichokes and olives into the sauce and simmer gently for 10 minutes. Check and adjust the seasoning.
- Drain the pasta and stir into the sauce, along with a few tablespoons of the pasta cooking water for extra flavour.
- Roughly chop the parsley leaves. Juice the lemon. Grate the Parmesan. Stir in the parsley and season with the lemon juice to taste.
- Serve up in bowls and scatter the grated Parmesan on top. Enjoy!
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