Ingredients
Serves 4
250g linguine pasta
100ml olive oil
5 garlic cloves, crushed
200g marinated artichoke, drained
100g pitted kalamata olives
120g baby spinach leaves
½ bunch basil leaves
salt and ground black pepper
parmesan shavings
Method
Bring large saucepan of salted water to the boil. Add pasta and cook until al dente. Drain and set aside in a warm place.
Heat olive oil in a large frying pan over low heat. Add garlic and cook until soft and aromatic. Add artichoke, spinach and basil leaves, heat until spinach is just wilted. Remove artichoke mixture and season to taste. Add to drained pasta and too to combine. Divide between 4 bowls and top with shaved parmesan.