Bonsan Sweet Potato and Chilli Mezzelune Pasta
2 tbsp olive oil
40g sun-dried tomatoes, chopped
150g artichoke hearts , chopped
3 tbsp capers, drained
1/2 tsp Italian seasoning
Handful of fresh spinach
1 tbsp olive oil
Cracked black pepper
1. Cook the Bonsan Mezzelune Pasta until al dente. Drain.
2. Heat 2 tablespoons of olive oil on medium heat in a large skillet. Add chopped sun-dried tomatoes, chopped artichokes, capers, Italian seasoning and cook for 2 minutes. Add fresh spinach, and continue cooking and stirring until the spinach wilts.
3. Add cooked Bonsan Mezzelune, 1 tablespoon of olive oil, into skillet with sautéed vegetables. On medium-low heat sauté and stir. (The dish should be salty enough from the capers)
Serve and enjoy!