This recipe for antipasti rigatoni is a great Italian-inspired recipe for a speedy, healthy supper. Using the best Italian antipasti ingredients and combining it with pasta is ideal for a mid-week meal.
- Black olives 10, halved
- Marinated artichoke hearts 100g, drained and roughly chopped
- Roasted red peppers from a jar 2, drained and roughly chopped
- SunBlush tomatoes in oil 5, drained and chopped
- Lemon ½, juiced
- Rigatoni 150g
- Basil leaves a handful, shredded
Put the antipasti in a bowl adding 1 tbsp of oil each from the tomatoes and artichokes. Season and add the lemon and toss.
Cook the pasta then drain well. Tip in the antipasti bowl with the basil then toss everything together.