75 g (3 oz) dry pitted black olives, roughly chopped
400 g (13 oz) wholewheat penne
1 small bunch of basil, leaves torn
400 g (13 oz) can artichokes, rinsed, drained and roughly chopped
salt and pepper
Heat the olive oil in a large, heavy-based pan over a medium-low heat, then add the onion and garlic and cook gently for 5–6 minutes until softened. Stir in the red wine, tomatoes, sugar, lemon rind, oregano and black olives and bring to the boil. Reduce the heat and simmer gently for 12–15 minutes.
Meanwhile, bring a large saucepan of lightly salted water to the boil and cook the pasta for 11 minutes until ‘al dente’, or according to the packet instructions.
Add the basil and artichokes to the pasta sauce and stir until the artichokes are heated through. Season with salt and pepper.
Drain the pasta and serve in large bowls with the pasta sauce spooned over. Serve accompanied with a green salad.