105 ml
1
1
5 ml
45 ml
450 g
2 x 175 g
150 g
20 - 25
30 ml |
olive oil
red
pepper, quartered, seeded, and thinly sliced
onion,
halved and thinly sliced
dried
thyme
sherry
vinegar
pasta
shapes, such as penne or fusilli
jars
marinated artichoke hearts, drained and thinly sliced
cooked
broccoli, chopped
black
olives, pitted and chopped
chopped
fresh parsley
salt and
black pepper |
Method :
- Heat 30 ml of the oil in a non-stick frying pan.
- Add the red pepper and onion and cook over low heat until just
soft, 8 - 10 minutes, stirring occasionally.
- Stir in the thyme, salt and vinegar.
- Cook for 30 seconds more, stirring, then set aside.
- Bring a large pan of salted water to the boil.
- Add the pasta and cook until just tender (check package
directions for timing).
- Drain, rinse with hot water, then drain again well.
- Transfer to a large bowl.
- Add 30 ml of the oil and toss well to coat.
- Add the artichokes, broccoli, olives, parsley, onion mixture and
remaining oil to the pasta.
- Season with salt and pepper.
- Stir to blend.
- Leave to stand at least 1 hour before serving, or chill
overnight.
Serves 4
Learn how
to cook Vegetarian Recipes
Subscribe to our newsletter
|
Get the above cooking ingredients here

|