0:10 Prep | 0:05 Cook | 4 Servings | Capable cooks
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.