Artichoke, olive marinated pepper pasta
| Cooking Time: | 20 minutes |
| Cook's Tips: | Loadshedding tip: Boil the kettle before cooking the pasta so that it cooks quicker. Make a double batch and freeze. To warm, place in boiling water for a few minutes. |
| Prep Time: | 10 minutes |
Ingredients
- 400 g Tagliatelle pasta
- 340 g roasted red peppers in brine
- 400 g whole peeled tomatoes in tomato juice
- 280 g grilled artichokes with herbs in sunflower oil
- 245 g Pitted green olives with basil and garlic
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Cooking Instructions
- Cook the pasta according to package instructions. Heat the olive oil in a pan and add the tomatoes. Heat through.
- Toss the pasta with the peppers, artichokes and tomatoes. Add the olives.
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