Save time tonight, by buying the marinated and chargrilled ingredients for this pasta on the way home.

INGREDIENTS

375g dried large spiral pasta

410g can crushed tomatoes

100g chargrilled capsicum, chopped

150g chargrilled eggplant, chopped

150g marinated artichokes, cut into wedges

80g semi-dried tomatoes, roughly chopped

80g fetta-stuffed green olives, halved lengthways

1/3 cup basil pesto

Shredded fresh basil leaves, to serve

METHOD

Step 1 Cook pasta following packet directions.

Step 2 Meanwhile, place crushed tomatoes in a saucepan over medium-high heat. Cook for 2 minutes or until heated through. Add capsicum, eggplant, artichoke and semi-dried tomato. Cook for 1 minute.

Step 3 Drain pasta, reserving 1/4 cup cooking water. Return to saucepan. Add vegetable mixture to pasta. Add olives and reserved cooking water. Cook, stirring, for 1 minute or until sauce thickens slightly and coats the pasta. Dollop with pesto. Sprinkle with basil leaves. Serve.