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Antipasti rigatoni

Name: Antipasti rigatoni
Total time: 25 min
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

Cook the pasta then drain well. Tip in the antipasti bowl with the basil then toss everything together.

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.