Save time tonight, by buying the marinated and chargrilled ingredients for this pasta on the way home.
INGREDIENTS
375g dried large spiral pasta
<a name=\'more\'></a>[/p][p]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.
