Pasta with Tomatoes, Olives and Artichokes

Serve this dish with hot, warm or cold sauce over the cooked pasta. Do not freeze or microwave this recipe.

Ingredients:

4 large peeled and chopped tomatoes
1 cup black olives, chopped
400 grams can artichokes, drained and quartered
75 grams can anchovy fillets, drained and chopped
375 grams pasta

Fresh Herb Dressing:
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup freshly chopped basil
2 tbsp. freshly chopped parsley

Procedure:

Combine the tomatoes, olives, artichokes and anchovies in a bowl. Combine all ingredients in a jar and shake well. Add the pasta gradually to a large saucepan of boiling water. Boil rapidly, uncovered, for about 10 minutes or until just tender, drain. Combine the pasta with the tomato mixture and dressing before serving. If you wish to serve the sauce hot, place the tomato mixture in a medium-sized saucepan and heat rapidly over high heat, stirring constantly - you do not want to cook the vegetables just heat them. Add the herb dressing and serve over the pasta. The amount of anchovy fillets may be reduced as these tend to be quite strong in flavor. Makes 6 servings.