300g San Remo penne
4 globe artichokes
1 lemon, juiced
2 cups (500ml) Campbell's Real Stock Vegetable
Olive oil spray
1 brown onion, finely chopped
2 garlic cloves, crushed
5 drained anchovies, chopped
500g tomatoes, chopped
1 cup (150g) frozen broad beans, thawed, peeled
1/2 cup chopped fresh continental parsley, torn
Sea salt & freshly ground pepper
Shaved parmesan, to serve
Cook the pasta according to packet instructions. Drain and return to the pan.
Use a small knife to cut away the hard outer leaves of the artichokes. Cut into quarters and rub with lemon juice. Remove the furry centre of each quarter and add to a saucepan with the stock and remaining lemon juice. Bring to the boil. Reduce the heat and simmer for until tender. Set aside and reserve 1/4 cup (60ml) of the cooking liquid.
Spray a large, deep frying pan with olive oil. Add the onion and garlic and cook for until soft. Add the anchovies and cook for 30 seconds. Add the tomatoes and reserved stock. Simmer for 3-5 minutes or until thickens. Add the artichokes and broad beans and heat through.
Add the tomato mixture and parsley to the pasta and toss until combined. Season with salt and pepper. Serve topped with shaved parmesan.
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