Provençale style fusillis

• 1/2 cup (125 ml) olive oil
• 1/2 large red onion, minced
• 2 cloves of garlic, chopped
• 1/2 cup (125 ml) pine nuts
• 3 large blanched tomatoes, chopped with the juice (or 1 can of 500 ml crushed tomatoes or in cubes)
• 1 1/4 cup (398 ml) artichoke hearts, chopped
• 1 1/3 (330 ml) Kalamata olives, sliced
• 1/4 cup (60 ml) sundried tomatoes, chopped
• 1 1/2 cup (375 ml) flat parsley, coarsely chopped 
• 1 tbsp (15 ml) Provencal herbs
• Salt & Cayenne pepper for taste
• 1 pack of 500 g of fusillis (or pasta of your choice)
• Parmesan for taste

1. In a large skillet, over medium-high heat, sauté the onion, the garlic and the pine nuts in 3 tablespoon of olive oil for approximately 5 minutes.
2. Reduce the heat to medium, add the tomatoes and let it simmer for 10 minutes.
3. Add the artichoke hearts, the olives and the sundried tomatoes. Stir and cook for 5 minutes.
4. Add the parsley and the herbs of Provence.
5. Add salt and pepper for taste.
6. Cook the fusilli as indicated on the package.
7. Add the pasta in the sauce and the rest of the olive oil and stir.
8. Serve and top with grated Parmesan cheese for taste.

Photos : Tango [Vitalité Québec] MAY 2017

Recipe: Josée Fiset