MARINATED VEGETABLE PASTA

Rigatoni is a ridged pasta that looks like thick, short penne; its grooves and wide centre help hold chunky sauces.

INGREDIENTS:

2   cloves garlic, crushed
290g  jar mixed antipasto, drained, chopped coarsely
340g  jar  marinated artichokes, drained, quartered
2/3  cup(160ml) chicken stock
700g  bottled tomato pasta sauce
500g  rigatoni pasta
1/2  cup coarsely chopped fresh basil
50g  parmesan cheese, shaved

METHOD:

• Heat garlic, antipasto and artichoke in large frying pan, stirring, 3 minutes. Stir in stock and sauce; bring to a boil. Reduce heat; simmer, uncovered, about 5 minutes or until sauce thickens slightly.
• Meanwhile, cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.
• Add pasta and basil to sauce; toss gently to combine. Divide pasta among serving bowls; top with cheese.

Preparation time   10 minutes

Cooking time        15 minutes

Serves  4