Fettuccine With Artichokes And Tomatoes - cooking recipe

Ingredients

14 oz fettuccine
1 tbsp olive oil, plus additional to drizzle
4 cloves garlic, sliced
1 None long red chili pepper, chopped
1 can (14 oz) artichokes, drained and coarsely chopped
8 oz cherry tomatoes
1 None lemon, juiced
1 bunch small basil leaves
1 cup crumbled feta cheese

Preparation

Cook fettuccine in a large saucepan of boiling salted water according to package directions. Drain and return to saucepan.
Heat oil in a large skillet on medium heat. Saute garlic and chili pepper for 30 seconds, until fragrant. Add artichokes, tomatoes and lemon juice and cook for 2-3 mins, until tomatoes start to collapse. Season to taste.
Pour sauce over pasta. Toss with most of the basil and feta on medium heat for 1-2 mins, to heat through. Serve sprinkled with remaining basil and feta, a drizzle of olive oil and black pepper.