Creamy Black Olive and Artichoke Spaghetti

Ingredients

• 400 g spaghetti
• 400 g tinned artichoke hearts, drained
• 80 g pitted black olives
• 200 g cream cheese
• 3 garlic cloves
• 20 g fresh flat-leaf parsley
• 2 tbsp olive oil
• 50 g parmesan, finely grated

Method

1. 1

   Cook the spaghetti in a large pan of salted boiling water until al dente. Reserve a generous mugful of pasta water before draining.

2. 2

   Heat the olive oil in a wide frying pan over a medium heat. Halve the artichoke hearts and fry for 3–4 minutes until lightly golden. Add the crushed garlic and cook for 1 minute.

3. 3

   Roughly chop the olives and add to the pan. Stir to combine.

4. 4

   Reduce the heat and add the cream cheese along with 100ml of the pasta water. Stir until a smooth, creamy sauce forms.

5. 5

   Toss the drained spaghetti through the sauce, adding more pasta water to achieve a silky consistency. Season with black pepper.

6. 6

   Serve scattered with chopped parsley and grated parmesan.