Dig in to a delicious blend of vegetables and flavour with this quick and easy antipasto pasta.
Ingredients
- 400g penne rigate
- 1 tbsp olive oil
- 1 brown onion, thinly sliced
- 785g jar tomato pasta sauce
- 100g artichokes in brine, drained, halved
- 270g jar roasted capsicums, drained, thinly sliced
- 1/4 cup Green Valley pitted kalamata olives
- 2 tbsp chopped fresh flat-leaf parsley leaves
- 1/2 cup finely grated parmesan cheese
Description
-
Step 1
Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Return to pan.
-
Step 2
Meanwhile, heat oil in a saucepan over medium-high heat. Add onion. Cook for 2 to 3 minutes or until softened. Add pasta sauce, artichokes, capsicums and olives. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until sauce thickens.
-
Step 3
Add sauce to pasta. Stir to combine. Top with parsley and cheese. Serve.
