Spicy tomato, olive and artichoke pasta

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

1. Cook the pasta in a large saucepan of salted boiling water for 10 to 12 minutes or until al dente.
2. Drain and return to the pan.
3. Add the garlic, tomato, olives, artichoke hearts, chilli, sugar, vinegar, oil, spinach and feta and toss to combine.