4 Servings • 466 kcal / 1953 kJ, 16 g E, 10 g F, 77 g KH pro Portion
4 El green olives
200 g artichoke hearts from the glass
600 g tomatoes
2 Garlic cloves
2 Tbsp olive oil
400 g short pasta
1 Teaspoon of salt
1 Msp. Pfeffer
4 El pine nuts
that. 20 Minutes (plus cooking time)
If necessary, pit the olives and cut into fine rings. Cut the artichoke hearts into fine strips. Wash the tomatoes, Remove the stalk and finely dice. Peel the onion and garlic and cut into fine strips or. Cut slices.
Heat the oil in a coated saucepan, Briefly sauté the onions and garlic. Then the tomatoes, Olives, artichokes, Pasta, Add salt and pepper to the saucepan. With 600 Pour ml of water and let everything simmer for 8-10 minutes with the lid closed and over medium heat. Meanwhile, roast the pine nuts in a small pan without fat until golden brown.
Mix the pasta well before serving and serve sprinkled with the pine nuts.