- 500g rigatoni pasta
- 1 clove of garlic, crushed
- 80 ml (1/3 cup) of olive oil
- 1 tbsp. of balsamic vinegar
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- Cook pasta in boiling water until "al dente"
- While pasta is cooking, whisk oil, vinegar and garlic in a small bowl
- Once pasta is cooked, drain and place in a large bowl
- While pasta is still hot, pour the sauce over the pasta and mix well
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- 425g (14oz) can of artichoke hearts, drained and cut in quarters
- 8 slices of "jamón serrano", chopped
- 100g (3.5oz) sundried tomatoes marinated in oil, drained and finely chopped
- 2 tbsp. fresh basil, finely chopped
- 100g (3.5oz) of rocket leaves (arugola)
- 60g (2oz) of pine nuts, roasted (roast in a pan until golden)
- 60g (2oz) of black olives, sliced
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- Add the rest of the ingredients to the pasta and toss salad
- Serve warm
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