Rosemary pasta marinada
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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
Directions
- 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.
- Prepare vegetables and add to sauce for a further 5 minutes on medium heat uncovered.
- In a large pot boil water add pasta and cook to packet instructions and drain.
- In a large bowl add drained pasta and sauce mix well. Serve.
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