Spicy tomato, olive and artichoke pasta
for 4 people
NZ Herald
This is a great pantry dinner. You can add other ingredients from your pantry such as roasted capsicum, capers and canned lentils or white beans.
Ingredients
| 400 g | Rigatoni (Main) |
| 2 | Garlic cloves, crushed |
| 500 g | Cherry tomatoes, halved (Main) |
| ½ cup | Kalamata olives |
| 1 cup | Artichoke heart, halved (Main) |
| 1 tsp | Chilli flakes |
| 2 tsp | Caster sugar |
| 2 Tbsp | Red wine vinegar |
| ¼ cup | Olive oil |
| 60 g | Baby spinach |
| 200 g | Feta |
Directions
- Cook the pasta in a large saucepan of salted boiling water for 10 to 12 minutes or until al dente.
- Drain and return to the pan.
- Add the garlic, tomato, olives, artichoke hearts, chilli, sugar, vinegar, oil, spinach and feta and toss to combine.