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Rigatoni with antipasto, basil & ricotta

  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings


  • 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


  • 1
    Cook the pasta in a large saucepan of salted boiling water until al dente. Drain and return to the pan.
  • 2
    Add the salami, basil, antipasto mix and reserved oil to the pasta. Season with salt and pepper. Toss to combine.
  • 3
    Divide the pasta mixture among serving bowls. Top each with a dollop of ricotta and season with pepper.

Source: taste.com.au


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