Chargrilled Mediterranean Vegetable Pasta

Try this quick and easy pasta dish, the whole family will love this meal! 

INGREDIENTS

• 375g dried large spiral pasta
• 410g can crushed tomatoes
• 100g chargrilled capsicum, chopped
• 150g chargrilled eggplant, chopped
• 150g marinated artichokes, cut into wedges
• 80g semi-dried tomatoes, roughly chopped
• 80g fetta-stuffed green olives, halved lengthways
• 1/3 cup basil pesto
• Shredded fresh basil leaves, to serve

METHOD

Step 1

Cook pasta following packet directions.

Step 2

Meanwhile, place crushed tomatoes in a saucepan over medium-high heat. Cook for 2 minutes or until heated through. Add capsicum, eggplant, artichoke and semi-dried tomato. Cook for 1 minute.

Step 3

Drain pasta, reserving 1/4 cup cooking water. Return to saucepan. Add vegetable mixture to pasta. Add olives and reserved cooking water. Cook, stirring, for 1 minute or until sauce thickens slightly and coats the pasta. Dollop with pesto. Sprinkle with basil leaves. Serve.