Before heading to the Western Bulldogs match against St.Kilda for a great win, my parents and I headed to Greco in Crown Casion for dinner. This place is always banked back with queues to get in and I always thought it was because of the grand display of cakes and desserts on offer, but, I now believe they head there for their mains alone.

I would go so far as saying that my dinner was one of the best I’ve had in a year. Although on the expensive side, the meal I had was a fresh and well blended dish. It had a great combination of flavours using chillies, fresh artichokes, black olives, cherry tomatoes and parmesan. I’m definitely heading back there for the Spaghetti dish.

Craving the flavours of the meal I had, I had to try and emulate it at home. Although, not quite there, this recipe is a worthwhile post to try. The chilli warms your lips whilst munching on the mediterranean vegetables of artichokes and olives.

Veganize this dish by removing the parmesan.

Serves:

• 2 serves

Ingredients:

• 3 serves pasta boiled and set aside to cool
• 1 jar black olives, marinated
• 1/2 red onion, sliced thinly
• 400 grams canned artichokes
• small bunch chives, slice thin
• 5 cherry tomatoes
• drizzle olive oil
• 250 grams fettucine, cooked and set aside
• 1 tsp garlic mince
• 1 fresh chilli, sliced finely
• pinch salt
• freshly cracked pepper
• 1 tbs shaved parmesan
• pinch parsley flakes
• water
• lemon juice
• drizzle good quality extra virgin olive oil

Instructions:

1. In a bowl, place some water, lemon juice and salt to soak the brine out of the artichokes and olives. Leave them soaking for a minimum of twenty minutes.
2. Place a little olive oil on the pot and saute the onions until soft. Mix in the garlic a little near the end of this process to ensure you don’t burn it!
3. Add the chilli and parsley to infuse the dish.
4. Drain the artichokes and olives. Slice the artichokes into halves and mix the artichokes, olives and cherry tomatoes into the pot.
5. Season the dish and stir in the pasta, warming through.
6. A couple of minutes before serving mix in the finely chopped chives so it doesn’t wilt and the parmesan so it doesn’t melt.
7. Drizzle a good quality extra virgin olive oil on the dish, mixing through thoroughly and serve!