Source: Coles Magazine
Serves: 4 Prep 10 minutes Cooking 15 minutes
Ingredients
350 g penne rigati pasta
100 g mild salami, thinly sliced (Vic note: Omit)
690 g bottle Coles Brand Italian Passata Tomato Sauce
1/2 cup (60g) Mediterranean mixed pitted olives, thinly sliced
280 g bottle Coles Brand Mixed Chargrilled Vegetables
275 g bottle Coles Brand Marinated Artichokes, drained, halved
100 g semi-dried tomatoes with mixed basil
1/2 cup basil, finely shredded
Finely grated parmesan, to serve
Serves: 4 Prep 10 minutes Cooking 15 minutes
Ingredients
350 g penne rigati pasta
100 g mild salami, thinly sliced (Vic note: Omit)
690 g bottle Coles Brand Italian Passata Tomato Sauce
1/2 cup (60g) Mediterranean mixed pitted olives, thinly sliced
280 g bottle Coles Brand Mixed Chargrilled Vegetables
275 g bottle Coles Brand Marinated Artichokes, drained, halved
100 g semi-dried tomatoes with mixed basil
1/2 cup basil, finely shredded
Finely grated parmesan, to serve
- Cook pasta in a large saucepan of boiling water, following packet directions, or until al dente. Drain well.
- Meanwhile, heat a large saucepan over medium heat. Add salami and cook, stirring, for 2 minutes or until crisp. Transfer to a plate. Add passata, olive, vegetables, artichoke and tomatoes to the pan and bring to a simmer. Cook for 5 minutes or until heated through.
- Pour the tomato mixture over the pasta and toss to combine. Add the basil and toss to combine. Divide among serving bowls. Sprinkle with the salami and parmesan to serve.