Antipasto pasta Recipe
Ingredients
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
Method
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.
Ingredients
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
Method
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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