“Antipasta”

Ingredients

• Salt
• 500 g spaghetti
• 1 - 2 cups mixed antipasto (e.g. sundried tomatoes, marinated artichokes, marinated eggplant, marinated capsicum)
• ½ cup (125 ml) olive oil
• 2 garlic cloves, thinly sliced
• 1 bird’s eye chilli, thinly sliced
• 1 cup mixed marinated olives, pitted, halved
• ¼ cup picked basil leaves
• 1 cup cherry bocconcini, drained and halved
• Parmesan cheese, to serve
• Black pepper, to serve

Instructions

1. Bring a large saucepan of salted water to the boil. Add the pasta and cook according to the package directions, checking about 2 minutes before the printed time recommended on the packet. Reserve ½ cup pasta cooking water.
2. Roughly chop the antipasto. Heat a large frying pan over medium heat, then add the olive oil, garlic and chilli. Fry for about 2 minutes, or until the garlic just starts to brown. Stir through the antipasto and olives.
3. When the pasta is al dente, drain, then transfer to the pan with about ¼ cup of the pasta water. Toss to coat the pasta. Stir through the basil leaves (reserve a little to garnish!), bocconcini, allowing it to melt a little, then remove the pan from the heat.
4. Divide the antipasta between bowls and sprinkle with a little grated parmesan, black pepper and the reserved basil leaves.

Photography by Jiwon Kim.

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