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Categories:Viewed: 55 - Published at: 2 years ago
Ingredients
- 2 ounces cherry tomatoes halved
- 2 cups tomato and basil pasta sauce
- 20 ounces vegetables antipasto, drained, chopped
- 2 tablespoons fresh basil leaves chiffonade
- 13 1/4 ounces rigatoni cooked
- 4 1/2 ounces ricotta cheese crumbled
Method
- Preheat broiler. Place tomato, cut-side up, on a foil-lined baking tray. Spray with oil and season. Cook for 5 mins, or until softened. Set aside.
- Meanwhile, bring sauce, 1/2 cup cold water, vegetables and 1 tbsp basil to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 6-7 mins, or until sauce thickens slightly. Add pasta, 1/2 the tomatoes and 1/2 the ricotta and toss to combine. Transfer to serving bowls and sprinkle with remaining ricotta, tomato and basil.
