Linguine with Fresh Tomatoes and Artichokes
Photography by Vanessa Wu.

Serves: 4
INGREDIENTS
250 grams linguine pasta
1 punnet cherry tomatoes
1 x 400 gram jar marinated artichokes, drained
¼ cup extra virgin olive oil
zest of 1 lemon
1 clove garlic, crushed
½ cup white wine or vegetable stock
small handful each basil and flat-leaf parsley, chopped
To serve
freshly grated Parmesan
METHOD
Cook the pasta in plenty of boiling salted water until al dente. Drain and reserve ½ a cup of the cooking water.
Sauce: Halve the tomatoes and slice the artichokes thinly.
Heat the olive oil and add the tomatoes, artichokes, lemon zest and garlic and cook over a medium-low heat for 2 minutes. You want the tomatoes to retain their shape rather than collapse into a sauce. Increase the heat, add the wine or stock and simmer for 2 minutes. Season and stir in the herbs. Add the cooked linguine to the sauce and turn gently to coat, adding some of the reserved cooking water to loosen the sauce if needed.
To serve: Divide between shallow bowls and top with grated Parmesan.
To cook pasta (fresh or dried) successfully: Bring a large pot of water to a rolling boil. Generously salt the water just before you add the pasta – this increases the water temperature slightly. Stir the pasta and allow the water to come back to the boil. Stir again – there is no need to add oil to the water. The water should be kept at a rolling boil throughout the cooking.
Taste for doneness – there should be a slight firmness to the bite (‘al dente’). Fresh pasta may take only 2-3 minutes. Dried can take up to 12 minutes. Drain immediately and toss with the sauce. A little of the cooking water can be used to lighten the sauce, which should cling to the pasta (not pool in the bottom of the bowl). Heat the serving bowl beforehand as pasta cools quickly.
latest issue:
Issue #102
Before we say goodbye to the the warmer weather, we're sneaking in one last bite of moreish nibbles inside the latest issue of dish. When it's time to retreat indoors, welcome the changing of the seasons with bountiful early autumn produce cooked to perfection. Our Dinner for Six Section will have you well prepared for all your family and friends by the time Easter rolls around with two stellar menus to choose from. And when the holidays are over, our snappy midweek meals will be waiting for you in our Food Fast section. You'll want to keep a glass handy, too, our top-rated Aussie Shirazes are the perfect accompaniment at dinnertime.