10 black olives, halved
100 g marinated artichokes hearts in oil, drained and roughly chopped
2 jar canned roasted red capsicum in oil drained and roughly chopped
5 SunBlush tomatoes in oil, drained and chopped
½ lemon, juiced
150 g rigatoni
basil leaves a handful, shredded
- Put the antipasti in a bowl adding 1 tbsp of oil each from the tomatoes and artichokes. Season and add the lemon and toss.
- Cook the pasta then drain well. Tip in the antipasti bowl with the basil then toss everything together.