Serves
4
Prep Time
5 minutes
Cooking Time
20 minutes
Ingredients
- 200g short pasta (casarecce, penne or rigatoni)
- 1 tablespoon extra virgin olive oil
- 1 red onion, finely chopped
- 1 bayleaf
- 2 cloves garlic, thinly sliced
- 100g Sicilian olives
- 100g semi dried tomatoes or roasted capsicum strips
- 390g jar Leggo’s Tomato & Extra Virgin Olive Oil Gourmet Pasta Sauce
- 40g baby capers
- Fresh basil leaves, for garnish
- Finely shredded parmesan cheese, for serving
Method
STEP 1Cook pasta following packet directions.
STEP 2
Meanwhile, heat oil in a large non stick frypan over medium heat. Add onion and bayleaf and cook for 2 minutes or until onion is translucent. Add garlic and cook for a further minute.
STEP 3
Add olives, semi dried tomatoes, Leggo’s Gourmet Pasta Sauce and bring to the boil. Season to taste.
STEP 4
Add capers, hot pasta and toss to combine. Remove bayleaf. Garnish with basil. Serve with parmesan cheese.
Tips
Use your favourite pickled antipasto ingredients in this simple recipe.