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.
- 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
- 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.
- While the pasta is cooking, cut the marinated artichokes and peppers in half if too big. Cut the sundried tomatoes into strips.
- 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.
- Tip in the artichokes, peppers, sundried tomatoes, oregano and salt in and stir to mix and heat through, for 1 minute.
- Add the cooked pasta along with the pasta water, and stir vigorously to mix.
- 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.
- Divide onto 4 plates, top with cheese and serve immediately, with some salt on the side and extra chilli flakes.
Having jars of different types of antipasti in your pantry will save you on many a busy day!
- Category: Main or First Course (Primo)
- Cuisine: Italian