Antipasti rigatoni

Name: Antipasti rigatoni
Total time: 25 min
Yield: serves 2
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

25 minutes
serves 2
Easy

This recipe for antipasti rigatoni is a great Italian-inspired recipe for a speedy, healthy supper. Using the best Italian antipasti ingredients and combining it with pasta is ideal for a mid-week meal

September 14, 2015 at 8:06 am

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.