PIZZA PASTA

SERVES 4

PREP AND COOK: 20 MINS 375g rigatoni pasta

2 tblsps olive oil

200g punnet sliced mushrooms

2 cloves garlic, crushed

2 x 500g jars Whole Cherry Tomato Pasta Sauce, Olives & Capers

200g thickly sliced leg ham 230g jar marinated artichoke

hearts, drained, chopped Finely grated parmesan,

to serve

1 Cook pasta in a stockpot of boiling, salted water, until tender. Drain. Return to pot. Cover to keep warm. 2 Meanwhile, heat oil in a large, non-stick frying pan over a medium to high heat. Add mushrooms and garlic. Cook, stirring occasionally, for about 3 to 4 minutes, or until tender.

3 Stir in sauces and ½ cup of water. Bring to a boil. Gently boil for 5 minutes. Reduce heat to medium. Stir in ham and artichokes until hot.

4 Pour vegetable mixture over pasta in pot. Season with salt and pepper. Stir to combine.

5 Serve with parmesan.