Antipasti rigatoni
- Preparation and cooking time
- Total time
- Easy
- Serves 2
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.
