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Ingredients
- 500g rigatoni
- ⅓ cup olive oil
- 1 clove garlic, crushed
- 1 tablespoon balsamic vinegar
- 425g can artichoke hearts, drained and quartered
- 8 thin slices prosciutto, chopped
- ½ cup sun-dried tomatoes in oil, drained and thinly sliced
- ¼ cup fresh basil leaves, shredded
- 2 cups rocket leaves, washed and drained well
- ¼ cup pine nuts, lightly toasted
- ¼ cup small black Italian olives
Method
Add the rigatoni to a large pan of boiling water and cook until al dente. Drain the pasta thoroughly and transfer to a large serving bowl.
While the pasta is cooking, whisk together the oil, garlic and balsamic vinegar.
Toss the dressing through the hot pasta. Allow the pasta to cool slightly. Add the artichoke hearts, prosciutto, sun-dried tomato, basil, rocket, pine nuts and olives.
Toss all the ingredients together until well combined. Season, to taste, with salt and freshly ground black pepper.
