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Sunday night antipasto pasta


  • Cook the pasta in plenty of lightly salted, rapidly boiling water until al dente. Drain well.
  • To make the sauce, heat the bottled vegies with some of their oil in a large heavy-bottomed pan. Then add the drained pasta and toss well to heat through.
  • Spoon the pasta into individual bowls and serve with the basil and parmesan scattered on top.


  • 400 gm any pasta
  • sea salt flakes
  • a selection of bottled antipasto vegies (chargrilled capsicums, eggplant, zucchini, tomatoes, etc.), chopped
  • 8-10 pitted olives, halved
  • 1 heaped tbsp chopped fresh basil leaves
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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    1 lb450 gm