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Rosemary pasta marinada

Prep 5 min – Cook 40 & 10 min / Serves 4 / Photographer – Janet Zenari / LoadingBookmark / Featured / Print /
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The fresh rosemary gives this pasta a distinctive taste and with the marinated vegetables you get rosemary pasta marinada. A dish that requires little preparation and is easy to bring together.

Ingredients

  • 2 cups bottled tomato puree or equivalent
  • 1 sprig fresh rosemary – leaves removed, discard stem
  • 3 marinated artichoke hearts in jar – sliced roughly
  • 20 sundried tomato strips in jar
  • 1 marinated chargrilled capsicum in jar – sliced roughly
  • 375g / 13oz pasta – pictured spelt penne

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Directions

  1. In a small pot add tomato puree and prepared rosemary on high heat to bring to boil.  Reduce to low heat and cover for 35 minutes.
  2. Prepare vegetables and add to sauce for a further 5 minutes on medium heat uncovered.
  3. In a large pot boil water add pasta and cook to packet instructions and drain.
  4. In a large bowl add drained pasta and sauce mix well.  Serve.

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