Recipe

Antipasto napolitana

Packed full of marinated veggies and rich tomato sauce, this delicious pasta dish will impress the whole family with minimal effort.

Jun 29, 2014 2:00pm
  • 5 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Antipasto napolitana
  • 50 gram cherry tomatoes, halved
  • olive oil cooking spray
  • 500 gram jar tomato and basil pasta sauce
  • 2 280g jars antipasto vegetables, drained, chopped
  • 1/3 cup shredded basil leaves
  • 375 gram rigatoni, cooked, to serve
  • 125 gram ricotta cheese, crumbled

Method

Antipasto napolitana
  • 1
    Preheat an oven-grill to high. Place tomato, cut-side up, on a foil-lined baking tray. Spray with oil. Season with salt and pepper. Cook for 5 minutes or until softened.
  • 2
    Meanwhile, place sauce, 1/2 cup cold water, vegetables and half the basil in a large saucepan over high heat. Bring to the boil. Reduce heat. Simmer, uncovered, stirring occasionally, for 6-7 minutes or until sauce thickens slightly.
  • 3
    Add hot pasta, half the tomato and ricotta to sauce; toss to combine. Spoon into serving bowls. Serve sprinkled with remaining ricotta, tomato and basil.

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