Pasta with Marinated Vegetables

This pasta with marinated vegetables recipe was the result of a discussion in one of my classes not too long ago. It was at the end of an antipasto class when I mentioned that one of my favourite quick lunches was to toss some pasta with garlic and whatever antipasto vegetables I happen to have at hand. Because the vegetables are all marinated, the final flavour of this dish is deeper than you would think, and slightly tangy too.

My students thought it was a great idea; in this world of quick and easy, I kind of expected that. So why wasn’t the recipe on my blog, I was asked. A blank look and a shrug later, I promised I’d get it up as soon as I could. So here we are, a few months later – pasta with marinated vegetables, a pasta for all seasons!

Courgette and Gruyère Tart with Marinated Artichokes and Grilled Peppers

I am a big fan of marinated vegetables, and I believe it was last summer that I posted about a super quick and easy puff pastry tart using mainly shop bought marinated vegetables (above). Oh, did I mention that I don’t expect you to marinate the vegetables yourself? Nope, let’s just avail ourselves of all those wonderful antipasto vegetables found easily in the antipasto aisle of supermarkets, or your local deli. Like these chargrilled peppers in a garlic marinade.

While we have access to all sorts of fresh vegetables all year round and especially in the summer, marinated vegetables have a very, very important role to play in the kitchen too. They are delicious, they make great canapés and they are super handy! This is such a versatile dish; it can be lunch, dinner and even a dish for entertaining. Fantastic warm or served at room temperature alongside your summer barbecue (grill).

Marinated Artichoke

This is also a pretty fluid recipe, with regards to what pasta you use and what vegetables go in it. Looking at the images here, you can see that I’ve used Chargrilled Marinated Artichokes (image above, click for homemade recipe), marinated peppers, sundried tomatoes and olives. And I finished it off with some cheese, which is again up to you. Use crumbled feta, if you prefer.

And, if you love your meat, there is no reason why you can’t add some bresaola or prosciutto to liven things up for you!

Make it Vegan

Well, that’s easy, right? Lose the cheese or use whatever vegan cheese you love.

The measurements of the vegetables used are relative, consider it a give or take amount. It really does depend on what is sold where you are. Some of our jars are 175 g (less than 7 oz), some are 240 g (over 8). So it really doesn’t matter. But don’t use too much of one thing, make it a balance dish in terms of he vegetables used, for the best flavour.

That’s it, nothing to it! Are you a fan of marinated vegetables?

Lin xx

And if you fancy more pasta or Italian dishes, you’ll find them on the Italian recipes page, along with yummies like:

Pasta with Marinated Vegetables (a Pasta Recipe for All Seasons)

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19 ratings

Prep Time:

5 minutes

Cook Time:

15 minutes

Total Time:

20 minutes

This Pasta with Marinated Vegetables is a pasta recipe for all seasons. It is one of my go-to lazy lunches, whether for the family or when friends drop by unannounced.

Author: Azlin Bloor

Yield: 4 as a main, 8 as primo (first course)

Category: Main or First Course (Primo)

Cuisine: Italian

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Ingredients

• 500 g (1.1 lb) dried spaghetti
• 1 tsp EV olive oil
• 3 cloves garlic, chopped
• 200 g (7 oz) drained marinated artichokes
• 200 g (7 oz) drained marinated peppers
• 8 sundried tomatoes in oil, drained
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 2 handfuls olives
• cheese of your choice (crumbled feta, shaved parmesan, etc)
• sprinkle of chilli flakes

Instructions

1. Cook the pasta according to packet instructions. In other words, boil a large pan of water with 1 Tbsp salt. When boiling, cook the pasta, stirring regularly, for 8-10 minutes as instructed, until al dente. Drain, keeping about 4 Tbsp (1/4 cup) of the pasta water.
2. While the pasta is cooking, cut the marinated artichokes and peppers in half if too big. Cut the sundried tomatoes into strips.
3. When the pasta is cooked and drained, heat the olive oil in a large frying pan or wok (or the pasta pan) and fry the garlic for 30 seconds on medium heat.
4. Tip in the artichokes, peppers, sundried tomatoes, oregano and salt in and stir to mix and heat through, for 1 minute.
5. Add the cooked pasta along with the pasta water, and stir vigorously to mix.
6. Tip in the olives and a sprinkle of chilli flakes and toss to mix. Taste and add more salt if necessary. How salty it is depends on how salty your antipasti were to begin with.
7. Divide onto 4 plates, top with cheese and serve immediately, with some salt on the side and extra chilli flakes.

Notes

Having jars of different types of antipasti in your pantry will save you on many a busy day!

Nutrition information

4.33

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