By stocking a few key pantry friendly ingredients, you'll have the makings for this flavourful pasta dish any time you're in need of a speedy supper solution.
For a bit of heat, add a pinch of hot pepper flakes to the oil mixture.
Replace the prosciutto with spicy salami.
This recipe tastes delicious cold, so leftovers make a great packed lunch.
For a delicious picnic-ready pasta salad, replace the spaghetti with CATELLI SuperGreens™ Rotini or Fusilli.
1 PKG (300 G)
CATELLI SuperGreens™ Spaghetti
2 tbs(30 ml) extra virgin olive oil
2 tbs(30 mL) red wine vinegar
1 tbs (15ml) minced capers
2 large cloves garlic minced
1 cup (250 mL) chopped, marinated artichoke hearts
1 cup (250ml) thinly sliced roasted red peppers
1/2 cup (125ml) each sliced sun-dried tomatoes and green olives
2 slices prosciutto cut into ribbons (optional)
1/2 cup (125 ml) chopped fresh parsley
1Prepare spaghetti according to package directions. Measure out and reserve 1/2 cup (125 mL) cooking water before draining.
2Whisk olive oil with vinegar, capers and garlic.
3Toss hot spaghetti with artichoke hearts, roasted peppers, sun-dried tomatoes, olives, prosciutto (if using) and oil mixture. Add enough cooking water to moisten pasta to taste. Toss in parsley just before serving.
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