Ingredients
- black olives 10, halved
- marinated artichoke hearts in oil 100g, drained and roughly chopped
- roasted red peppers from a jar 2, drained and roughly chopped
- SunBlush tomatoes in oil 5, drained and chopped
- lemon ½, juiced
- rigatoni 150g
- basil leaves a handful, shredded
Method
-
Step 1
Put the antipasti in a bowl adding 1 tbsp of oil each from the tomatoes and artichokes. Season and add the lemon and toss.
-
Step 2
Cook the pasta then drain well. Tip in the antipasti bowl with the basil then toss everything together.
Nutritional Information
- Kcals 410
- Fat 17.9g
- Saturates 2.1g
- Carbs 48.5g
- Fibre 5.2g
- Protein 11.1g
- Salt 1.6g