Sausage & courgette rigatoni
Chunky pasta tubes with a meaty, garlicky sauce and a good dollop of mascarpone - this is classic comfort food at its best
Italian tomato & artichoke platter
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
Skip to ingredients
- small pack basilvery finely chopped, plus a few small leaves to serve
- 4 tbsp extra virgin olive oil
- 600g tomatoes(a selection of sizes and colours looks good)
- 1 small red onionfinely sliced
- 175g chargrilled artichokesin oil, from a jar
Nutrition: per serving
- kcal169
- fat13g
- saturates2g
- carbs8g
- sugars5g
- fibre5g
- protein2g
- salt1.1g
Method
step 1
Make the dressing by combining the chopped basil with the olive oil in a small bowl. Season well.
step 2
Slice the larger tomatoes, leaving smaller ones whole or halved. Lay them on a platter, then top with the onion slices and artichokes. Scatter over the basil leaves, drizzle over the dressing and add a good grinding of black pepper.
