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Save time tonight, by buying the marinated and chargrilled ingredients for this pasta on the way home.

INGREDIENTS

375g dried large spiral pasta

[/p][p]410g can crushed tomatoes

100g chargrilled capsicum, chopped

150g chargrilled eggplant, chopped

150g marinated artichokes, cut into wedges

80g semi-dried tomatoes, roughly chopped

80g fetta-stuffed green olives, halved lengthways

1/3 cup basil pesto

Shredded fresh basil leaves, to serve

METHOD

Step 1 Cook pasta following packet directions.

Step 2 Meanwhile, place crushed tomatoes in a saucepan over medium-high heat. Cook for 2 minutes or until heated through. Add capsicum, eggplant, artichoke and semi-dried tomato. Cook for 1 minute.

Step 3 Drain pasta, reserving 1/4 cup cooking water. Return to saucepan. Add vegetable mixture to pasta. Add olives and reserved cooking water. Cook, stirring, for 1 minute or until sauce thickens slightly and coats the pasta. Dollop with pesto. Sprinkle with basil leaves. Serve.