Easy recipe Antipasto Pasta Recipe

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four hundredg dried penne pasta (Recipes by ingridients pasta) (Recipes by ingridients pasta) about one tablespoon olive oil (Recipes by ingridients olive oil) about one brown onion, thinly sliced about seven hundred and eighty-fiveg jar tomato pasta (Recipes by ingridients pasta) (Recipes by ingridients pasta) sauce (Recipes by ingridients sauce) one hundredg artichokes in, brine (Recipes by ingridients brine) drained, halved two hundred and seventyg jar roasted capsicums, drained, thinly sliced one quarter cup Green Valley pitted kalamata olives (Recipes by ingridients olives) about two tablespoons chopped fresh flat-leaf parsley leaves about one/about two cup finely grated parmesan (Recipes by ingridients parmesan) cheeseStep about one Cook pasta (Recipes by ingridients pasta) (Recipes by ingridients pasta) in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Antipasto Pasta Recipe. Return to pan. Step about two Meanwhile, heat oil in a saucepan over medium-high heat. Add onion. Cook for about two to three minutes or until softened. Add pasta (Recipes by ingridients pasta) (Recipes by ingridients pasta), sauce (Recipes by ingridients sauce) artichokes, capsicums and. olives (Recipes by ingridients olives) Bring to the boil. Reduce heat to low. Simmer for five minutes or until sauce (Recipes by ingridients sauce) thickens. Step three Add sauce (Recipes by ingridients sauce) to. pasta (Recipes by ingridients pasta) (Recipes by ingridients pasta) Stir to combine. Antipasto Pasta Recipe. Top with parsley and cheese. Antipasto Pasta Recipe. Serve..