Servings: 4 people
Ingredients:400g (14 oz) penne
1tbsp olive oil
1 garlic clove, crushed
100g (3.5 oz) semi-dried tomatoes
100g (3.5 oz) marinated artichoke hearts, halved
100g (3.5 oz) char-grilled red peppers (capsicum), sliced
100g (3.5 oz) char-grilled eggplant, sliced
1/2cup Kalamata olives
1/2cup chicken stock
1cup basil leaves
shaved parmesan to serve
1tbsp olive oil
1 garlic clove, crushed
100g (3.5 oz) semi-dried tomatoes
100g (3.5 oz) marinated artichoke hearts, halved
100g (3.5 oz) char-grilled red peppers (capsicum), sliced
100g (3.5 oz) char-grilled eggplant, sliced
1/2cup Kalamata olives
1/2cup chicken stock
1cup basil leaves
shaved parmesan to serve
Directions:
Cook the pasta in a large pot of boiling salted water until al dente.
Heat a medium non-stick frying pan over high heat. Add the oil and garlic and cook for 1 minute. Add the tomatoes, artichokes, peppers, eggplant, olives and stock and cook for 2-3 minutes or until slightly thickened and the vegetables are warmed through. Add to the pasta with the basil and toss to combine. TO serve, toss with the parmesan.
Heat a medium non-stick frying pan over high heat. Add the oil and garlic and cook for 1 minute. Add the tomatoes, artichokes, peppers, eggplant, olives and stock and cook for 2-3 minutes or until slightly thickened and the vegetables are warmed through. Add to the pasta with the basil and toss to combine. TO serve, toss with the parmesan.
(donna hay magazine)
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