Antipasto Pasta

Source: Coles Magazine
Serves: 4 Prep 10 minutes Cooking 15 minutes

350 g penne rigati pasta
100 g mild salami, thinly sliced (Vic note: Omit) 
690 g bottle Coles Brand Italian Passata Tomato Sauce
1/2 cup (60g) Mediterranean mixed pitted olives, thinly sliced
280 g bottle Coles Brand Mixed Chargrilled Vegetables
275 g bottle Coles Brand Marinated Artichokes, drained, halved
100 g semi-dried tomatoes with mixed basil
1/2 cup basil, finely shredded
Finely grated parmesan, to serve

  1. Cook pasta in a large saucepan of boiling water, following packet directions, or until al dente. Drain well.
  2. Meanwhile, heat a large saucepan over medium heat. Add salami and cook, stirring, for 2 minutes or until crisp. Transfer to a plate. Add passata, olive, vegetables, artichoke and tomatoes to the pan and bring to a simmer. Cook for 5 minutes or until heated through.
  3. Pour the tomato mixture over the pasta and toss to combine. Add the basil and toss to combine. Divide among serving bowls. Sprinkle with the salami and parmesan to serve.

Vic Lic

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