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.
|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|
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- 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.