Ingredients
400g penne
1tbsp olive oil
1 garlic clove
100g semi-dried tomatoes
100g marinated artichoke hearts, halved
100g char-grilled red peppers, sliced
100g char-grilled eggplant, sliced
1/2c Kalamata olives
1/2c chicken stock
1c basil leaves
shaved parmesan to serve
Preparation
Cook the pasta in a large pot of boiling salted water until al dente.
Heat a medium non-stick frying pan over high heat. Add the oil and garlic and cook for 1 minute. Add the tomatoes, artichokes, peppers, eggplant, olives and stock and cook for 2-3 minutes or until slightly thickened and the vegetables are warmed through. Add to the pasta with the basil and toss to combine. TO serve, toss with the parmesan.
