- 3375 kj Energy
- 26g Fat Total
- 6g Saturated Fat
- 6g Fibre
- 36g Protein
- 101g Carbs (total)
Rigatoni with antipasto, basil & ricottaPrint Recipe
- 500g pkt Barilla dried rigatoni pasta
- 125g sliced salami, cut into thick strips
- 1 cup fresh basil leaves
- 350g Tuscan antipasto mix, oil reserved
- 250g ctn smooth ricotta
Cook the pasta in a large saucepan of salted boiling water until al dente. Drain and return to the pan.
Add the salami, basil, antipasto mix and reserved oil to the pasta. Season with salt and pepper. Toss to combine.
Divide the pasta mixture among serving bowls. Top each with a dollop of ricotta and season with pepper.
Cook’s tip: Look for the Tuscan antipasto mix at the deli counter at Woolworths.
Author: Kerrie Ray
Image credit: Mark O’Meara
Publication: Australian Good Taste