Lamb And Pasta Niçoise - cooking recipe

Ingredients

13.5 oz penne pasta
1 tbsp olive oil
1 1/4 lb lamb tenderloin, cut into strips
4 None large tomatoes, chopped coarsely
2 cloves garlic, minced
1 None fresh long red chili, chopped finely
5 oz black olives, pitted, chopped coarsely
2 tbsp baby capers, rinsed, drained
5 oz marinated artichoke hearts, drained, quartered
3 tbsp fresh flat-leaf parsley leaves

Preparation

Cook pasta in boiling salted water until al dente. Drain.
Meanwhile, in a large frying pan, heat 1/2 tbsp oil over medium heat. Working in batches, cook lamb for 2-3 mins, or until browned all over and cooked to your liking. Cover and let rest for 5 mins. Slice thinly.
In a large saucepan, heat remaining oil over medium heat. Cook tomatoes, garlic and chili, stirring, for 2-3 mins, or until tomatoes soften. Stir in olives, capers and artichoke hearts.
Return lamb to pan along with pasta and parsley. Toss gently until heated through. Serve.