Ingredients:

1½ T cold pressed olive oil
1 t turmeric
2 lge cloves garlic, chopped
1 t sugar
2 x 400g cans diced Italian tomatoes
2 T capers
½ t fresh rosemary* ½ t coriander
3 t vegetable stock powder
500g wholemeal penne pasta
1 x 400g can black beans**
1 x 340g jar marinated artichoke hearts, drained
1 c shallots (spring onions), chopped
1/3 c kalamata olives in salt water, pitted, halved (Sandhurst brand)

Method:

1. 1. In a large frypan, heat oil. Add shallots and garlic. 
   
2. Cook on medium heat for 3 mins, stirring frequently.
   
3. 2. Add canned tomatoes and the dry ingredients. 
    
4. Cook another 3 mins.
   
5. Add the black beans, stirring to mix well.
   
6. Continue to cook for 5 more mins.
   
7. Reduce heat to low.
   
8. Add artichoke hearts, olives and capers. 
   
9. Cover and simmer for 2 mins further.
   
10. In the meantime, prepare the penne pasta according to packet directions.

* or ¼ t dry rosemary

** or use 1 c dry black beans.  Soak dry beans overnight before cooking.  Use 1½ c of cooked beans.  Alternatively, use cannellini beans.