A vegetarian pastasotto with marinated artichokes, cherry and sundried tomatoes and courgettes topped with fresh parmesan cheese and basil
Par cook the penne in salted boiling water for 5 minutes and then cool under cold running water.
Wash all of the vegetables. Peel and finely dice the onion and garlic. Top and tail the courgettes, then cut in half lengthways and then cut into cubes. Remove the stems from the cherry tomatoes and then cut in half. Cut the sundried tomatoes in to halves or quarters. Cut the marinated artichokes in quarters. Roughly chop the basil leaves. Peel the red pepper and cut into small cubes.
Heat a wok and add a drizzle of olive oil. Sweat the onion and pepper with the courgette for about 2 minutes before adding the garlic and the cherry and sundried tomatoes. Cook for another couple of minutes and then add the penne and mix in to coat with a thin layer of oil. Add a ladle or two of the stock to the pan and stir well. Add the artichokes. Once the water has been absorbed, add another ladleful and repeat this process until the pasta is cooked. Once the pasta is cooked stir in the tapenade and the basil leaves. Check the seasoning.
Serve this dish in deep plates or soup bowls and garnish with freshly grated parmesan and a few extra basil leaves.
«Vary the vegetables in this dish according to season - this dish also works well with fresh beans or green beans»