Pasta with artichokes, olives and roasted tomatoes

500 g pasta from durum wheat

3 tomato

8 tablespoons olive oil Gaea PDO Kalamata extra virgin

freshly ground pepper

2 tsp. sugar

6 artichokes

2 bulbs

1 tablespoon capers

Salt

1 tablespoon thyme

100 g sauce Gaea Santorini

Cooking time: 45 minutes

Number of servings: 4

Preheat oven to 180 degrees. Cut the tomatoes in half rings and place in a baking dish. Pour 5 tablespoons of olive oil, sprinkle with sugar, salt and pepper. Bake for 20 minutes.

In salted water cook the pasta to the state of al dente.

Peel onions and artichokes, cut the onion, slice the artichokes cubes. Simmer the artichokes and onions in 3 tablespoons of olive oil until the vegetables are soft. Add the tomatoes, capers, olives and thyme and pepper. Mix the vegetables with the pasta and drizzle with olive oil.

Serve the dish on the table in a deep dish.

Bon appetit!