Antipasti rigatoni

Antipasti rigatoni

  • 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.



  • 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


  • 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