Antipasti rigatoni
- Preparation and cooking time
- Total time
- Easy
- Serves 2
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- 10 black oliveshalved
- 100g marinated artichoke hearts in oildrained and roughly chopped
- from a jar 2 roasted red peppersdrained and roughly chopped
- in oil 5 SunBlush tomatoesdrained and chopped
- ½ lemonjuiced
- 150g rigatoni
- a handful basil leavesshredded
Nutrition: per serving
- kcal410
- fat17.9g
- saturates2.1g
- carbs48.5g
- fibre5.2g
- protein11.1g
- salt1.6g
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.
