Olive Magazine
Antipasti Rigatoni Recipe

Antipasti rigatoni

Published: September 14, 2015 at 8:06 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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

  • Vegetarian
Nutrition:
NutrientUnit
kcal410
fat17.9g
saturates2.1g
carbs48.5g
fibre5.2g
protein11.1g
salt1.6g
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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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