Name: Marinated vegetable pasta
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 clove garlic, crushed; 290 gram jar mixed antipasto, drained,chopped coarsely; 340 gram jar marinated artichokes,drained, quartered; 2/3 cup (160ml) chicken stock; 700 gram bottled tomato pasta sauce; 500 gram rigatoni pasta; 1/2 cup fresh basil, coarsely chopped; 50 gram parmesan cheese, shaved

Ingredients

2 clove garlic, crushed

290 gram jar mixed antipasto, drained,chopped coarsely

340 gram jar marinated artichokes,drained, quartered

2/3 cup (160ml) chicken stock

700 gram bottled tomato pasta sauce

500 gram rigatoni pasta

1/2 cup fresh basil, coarsely chopped

50 gram parmesan cheese, shaved

Method

1.Heat garlic, antipasto and artichoke in large frying pan, stirring, 3 minutes. Stir in stock and sauce, bring to the boil. Reduce heat, simmer, uncovered, about 5 minutes or until sauce thickens slightly.

2.Meanwhile, cook pasta in large saucepan of boiling water, uncovered, until just tender, drain.

3.Add pasta and basil to sauce, toss gently to combine. Divide pasta among serving bowls, top with cheese.

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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