Cook your pasta according to packet instructions
Slice your ingredients first. Halve olives (or keep whole if you prefer), slice sundried tomatoes and artichoke hearts to your preferred size.
Add olive oil to a frypan and, if using, lightly fry garlic once oil is heated.
Add olives, sundried tomatoes and artichoke hearts to the pan and lightly heat. You don’t need to cook any of these ingredients as they’re all preserved. You just want to heart them up and get their flavours out into the pan.
Add 400g tomatoes - diced, passata or basic tomato sauce
Next, add in your herbs (thyme and basil, if using, 1 tbsp each), 1 tsp chilli flakes and a pinch each of salt and pepper.
Let simmer for 5 minutes and taste. If it needs more salt or herbs, add here.
Once pasta is ready, drain but keep a little pasta water in the pan or scoop out with a cup before you drain. You want about a cup’s worth.
Combine sauce and pasta (it’s easiest with tongs if you have them, but a spoon works too), adding a little pasta water if the sauce is too thick. You don’t need to use all the pasta water, just use a little at a time until the desired consistency is reached.
Sprinkle over feta and a squeeze of lemon and serve!