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    Sunday, November 01, 2015

    Antipasto pasta Recipe

      Antipasto pasta Recipe

          100g artichokes in brine, drained, halved
        270g jar roasted capsicums, drained, thinly sliced
        1/4 cup Green Valley pitted kalamata olives
        2 tablespoons chopped fresh flat-leaf parsley leaves
        1/2 cup finely grated parmesan cheese

        400g dried penne pasta
        1 tablespoon olive oil
        1 brown onion, thinly sliced
        785g jar tomato pasta sauce

    Antipasto pasta Recipe

        Step 1

        Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Return to pan.
        Step 2

        Meanwhile, heat oil in a saucepan over medium-high heat. Add onion. Cook for 2 to 3 minutes or until softened. Add pasta sauce, artichokes, capsicums and olives. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until sauce thickens.
        Step 3

        Add sauce to pasta. Stir to combine. Top with parsley and cheese. Serve.

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     This topic brought to you from taste.com
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    Item Reviewed: Antipasto pasta Recipe Rating: 5 Reviewed By: Mrs. Chef
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