Rigatoni with broad beans and artichokes

Ingredients :

• 500g rigatoni pasta
• 1 tbsp olive oil
• 2 bacon rashers, sliced
• 3 cloves garlic, crushed
• 2 medium onions, finely chopped
• 3 tspn ground cumin
• 2 tspn crushed dried chilies
• 2 x 425g cans tomatoes
• 2 cups chicken stock
• ¼ cup tomato paste
• 280g jar artichoke hearts in oil, drained, halved
• 2 cups seeded black olives
• 3¼ cups frozen broad beans, thawed, peeled
• 2 tbsp fresh basil, chopped
• 2 tspn sugar

Preparation and Cooking Instructions

1. Add pasta to large pan of boiling water, boil, uncovered, until just tender; drain.
2. Heat oil in pan, add bacon, garlic and onions, cook, stirring, until onions are soft. Add cumin and chilies, cook, stirring, until fragrant. Stir in undrained crushed tomatoes, stock, paste, artichokes and olives, simmer, uncovered, 30 minutes, stirring occasionally, or until mixture is thickened. Stir in beans, basil and sugar, stir until hot.
3. Combine sauce with hot pasta in large bowl.