SHELLS WITH ARTICHOKE, SALAMI AND TOMATO

Preparation Method :

• Add 500 grams shells or spiral pasta to a large pan of rapidly boiling water and cook until just tender. Drain, keep warm.
• Heat 2 tablespoons olive oil in a large heavy-based frying pan; add 5 slices salami, cut into strips, and stir for 2 minutes over medium heat.
• Stir in 10 sundried tomatoes (150 grams), cut into strips. Drain a 425 grams can artichoke hearts, cut artichokes into wedges.
• Add to pan with black pepper and salt, to taste, and 2 tablespoons each of chopped fresh basil and parsley; cook for 1 minute.
• Divide pasta between warmed serving bowls and top with sauce Serve.