WARM SPAGHETTI SALAD WITH ARTICHOKES8 ounces spaghetti 4 teaspoons olive oil 1 small onion, halved and sliced 6 large black olives, sliced 2 teaspoons red wine vinegar 12 ounces artichoke hearts, drained and quartered salt and freshly ground black pepper basil leaves, chopped finely (to garnish) Cook the spaghetti in plenty of lightly salted boiling water for 8-10 minutes until al dente. Meanwhile, heat the oil in a small saucepan and gently saute the onion and black olives for 4-5 minutes. Stir in the vinegar and mix together well. Drain the spaghetti and transfer to a salad bowl. Add the artichoke hearts and warm onion and oil dressing. Season with salt and freshly ground black pepper. Toss all the ingredients together and garnish with basil leaves. Serve warm with cold meats or fish or a fresh green salad. Servings: 4 Adapted from source: Weight Watcher's Pasta Cook Book
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