Preparation Time 25 minutes
Ingredients
500g (1lb) rigatoni
1/3 cup (80ml) olive oil
1 clove garlic, crushed
1 tbsp balsamic vinegar
425g can artichoke hearts, drained and quartered
8 thin slices prosciutto, chopped
1/2 cup (75g) sun-dried tomatoes in oil, drained and thinly sliced
1/4 cup (15g) fresh basil leaves, shredded
2 cups (70g) rocked leaves, washed and drained well
1/4 cup (40g) pine nuts, lightly toasted
1/4 cup (45g) small black Italian olives
Method
- Add the rigatoni to large pan of rapidly boiling water and cook till dente. Whisk the oil, garlic and balsamic vinegar together in a small bowl till well combined and set aside.
- Drain the pasta thoroughly and transfer to a large bowl. Add oil mixture and toss through while the pasta is still hot. Allow the pasta to cool slightly. Add the artichoke hearts, prosciutto, sun-dried tomato, basil, rocket, pine nuts and olives.
- Toss together until well combined, season with salt and freshly ground black pepper and serve.
Cooking Tips
To toast the pine nuts, place in a dry frying pan and cook over moderate heat for 1-2 minutes, till lightly golden and let cool.
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