Antipasti pasta with basil & garlic
8
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Super-quick and simple, this dish can be easily adapted to include your own roasted or chargrilled vegetables.
Ingredients
Wholewheat Pasta, dry
250 g, spaghetti
Olive Oil
2 teaspoon(s)
Onion
1 medium, finely chopped
Garlic
2 clove(s), finely chopped
Chargrilled artichokes
150 g
Roasted red peppers in brine, drained
250 g, drained weight
Cherry Tomatoes
300 g, halved
Basil, fresh
15 g
Sacla Char-grilled Aubergine Pesto
2 tablespoon(s), level
Instructions
1
Bring a pan of water to the boil and cook the pasta for 10-12 minutes, to pack instructions. Drain, reserving 100ml of the cooking water.
2
Heat the oil in a pan and cook the onion and garlic for 5 minutes. Stir in the artichokes, peppers, tomatoes and basil, and continue to cook for a few minutes to heat through.
3
Stir the pesto and the reserved water into the pasta, then add it to the vegetables. Mix everything together, season to taste, then serve with the extra basil leaves.
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