Lamb And Pasta Niçoise

• 13.5 oz penne pasta
• 1 tbsp olive oil
• 1 1/4 lb lamb tenderloin, cut into strips
• 4 None large tomatoes, chopped coarsely
• 2 cloves garlic, minced
• 1 None fresh long red chili, chopped finely
• 5 oz black olives, pitted, chopped coarsely
• 2 tbsp baby capers, rinsed, drained
• 5 oz marinated artichoke hearts, drained, quartered
• 3 tbsp fresh flat-leaf parsley leaves

1. Cook pasta in boiling salted water until al dente. Drain.
2. Meanwhile, in a large frying pan, heat 1/2 tbsp oil over medium heat. Working in batches, cook lamb for 2-3 mins, or until browned all over and cooked to your liking. Cover and let rest for 5 mins. Slice thinly.
3. In a large saucepan, heat remaining oil over medium heat. Cook tomatoes, garlic and chili, stirring, for 2-3 mins, or until tomatoes soften. Stir in olives, capers and artichoke hearts.
4. Return lamb to pan along with pasta and parsley. Toss gently until heated through. Serve.

penne pasta, olive oil, lamb tenderloin, tomatoes, garlic, long red chili, black olives, baby capers, hearts, parsley

Taken from recipes-plus.com/api/v2.0/recipes/37370 (may not work)