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Ingredients

  • 10 black olives, halved
  • 100g marinated artichoke hearts in oil, drained and roughly chopped
  • from a jar 2 roasted red peppers, drained and roughly chopped
  • in oil 5 SunBlush tomatoes, drained and chopped
  • ½ lemon, juiced
  • 150g rigatoni
  • a handful basil leaves, 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.

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