Farfalle with Artichoke Hearts and Olives

By MissHeather

Ingredients

• 1 pound bow pasta
• 13 ounces marinated artichoke hearts
• 3 tablespoons olive oil
• 3 cloves garlic, crushed
• 1/2 cup pitted black olives, chopped
• 2 tablespoons chopped fresh chives
• 200 grams ricotta cheese

Preparation

Step 1

Cook the pasta until al dente. Drain and return to pan.

While the pasta is cooking, drain and thinly slice artichoke hearts. Heat the olive oil in a large frying pan. Add the garlic and cook over low heat until softened but NOT BROWN.

Add the artichoke hearts and olives to the pan and stir until heated through. Add the chives and ricotta, breaking up the ricotta with a spoon. Cook until the ricotta is heated through.

Combine the sauce with the pasta. Season with salt and freshly ground black pepper and serve immediately.