Name: Antipasto napolitana
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 50 gram cherry tomatoes, halved; olive oil cooking spray; 500 gram jar tomato and basil pasta sauce; 2 280g jars antipasto vegetables, drained, chopped; 1/3 cup shredded basil leaves; 375 gram rigatoni, cooked, to serve; 125 gram ricotta cheese, crumbled

Antipasto napolitana

Packed full of marinated veggies and rich tomato sauce, this delicious pasta dish will impress the whole family with minimal effort.

Serves 4

Prep

Cook

10M

Total

15M

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Ingredients

50 gram cherry tomatoes, halved

olive oil cooking spray

500 gram jar tomato and basil pasta sauce

2 280g jars antipasto vegetables, drained, chopped

1/3 cup shredded basil leaves

375 gram rigatoni, cooked, to serve

125 gram ricotta cheese, crumbled

Method

1.Preheat an oven-grill to high. Place tomato, cut-side up, on a foil-lined baking tray. Spray with oil. Season with salt and pepper. Cook for 5 minutes or until softened.

2.Meanwhile, place sauce, 1/2 cup cold water, vegetables and half the basil in a large saucepan over high heat. Bring to the boil. Reduce heat. Simmer, uncovered, stirring occasionally, for 6-7 minutes or until sauce thickens slightly.

3.Add hot pasta, half the tomato and ricotta to sauce; toss to combine. Spoon into serving bowls. Serve sprinkled with remaining ricotta, tomato and basil.

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Ingredients

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