Antipasto pasta

Ingredients

1. 400g penne rigate
2. 1 tbsp olive oil
3. 1 brown onion, thinly sliced
4. 785g jar tomato pasta sauce
5. 100g artichokes in brine, drained, halved
6. 270g jar roasted capsicums, drained, thinly sliced
7. 1/4 cup Green Valley pitted kalamata olives
8. 2 tbsp chopped fresh flat-leaf parsley leaves
9. 1/2 cup finely grated parmesan cheese

Description

• Step 1

  Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Return to pan.

• Step 2

  Meanwhile, heat oil in a saucepan over medium-high heat. Add onion. Cook for 2 to 3 minutes or until softened. Add pasta sauce, artichokes, capsicums and olives. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until sauce thickens.

• Step 3

  Add sauce to pasta. Stir to combine. Top with parsley and cheese. Serve.