Ingredients
375g rigatoni
2 tablespoons olive oil
200g punnet sliced mushrooms
2 cloves garlic, crushed
2 x 500g jars Sacla Whole Cherry Tomato Pasta Sauce, Olives & Capers
200g thickly sliced leg ham, torn
230g jar marinated artichoke hearts, drained, chopped
Finely grated parmesan, to serve
Method
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Cook pasta in a stockpot of boiling, salted water, until tender. Drain. Return to pot. Cover to keep warm.
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Meanwhile, heat oil in a large, non-stick frying pan over a medium to high heat. Add mushrooms and garlic. Cook, stirring occasionally, for about 3 to 4 minutes, or until tender.
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Stir in sauces and ½ cup water. Bring to boil. Gently boil for 5 minutes. Reduce heat to medium. Stir in ham and artichokes until hot.
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Pour vegetable mixture over pasta in pot. Season with salt and pepper. Stir to combine.
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Serve with parmesan.
