Antipasto Pasta

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Antipasto Pasta

Source: taste.com.au

 

 

400 g (14 oz) dried GF penne pasta

4 teaspoons olive oil

1 brown (yellow) onion, thinly sliced

785 g (28 oz) jar tomato pasta sauce

100 g (3 1/2 oz) artichokes in brine, drained, halved

270 g (9 1/2 oz) jar roasted capsicums (bell peppers), drained, thinly sliced

1/4 cup pitted kalamata olives

8 teaspoons chopped fresh flat-leaf parsley leaves

1/2 cup finely grated vegan parmesan cheese

 

 

1. Cook pasta in a large saucepan of boiling, salted water, following packet

directions, until tender. Drain. Return to pan.

 

2.Meanwhile, heat oil in a saucepan over medium-high heat. Add onion. Cook for 2

to 3 minutes or until softened.

 

3. Add pasta sauce, artichokes, capsicums (bell peppers) and olives. Bring to

the boil. Reduce heat to low. Simmer for 5 minutes or until sauce thickens.

 

4. Add sauce to pasta. Stir to combine.

 

5. Serve topped with parsley and cheese.

 

 

Serves 4.