- 1 bag Rao’s Orecchiette Pasta or Gluten Free Penne Pasta
- 1 jar Rao’s Grilled Artichokes, oil reserved
- 1 jar Rao’s Grilled Mushrooms, oil reserved
- 1 jar Rao’s Grilled Green Olives, oil reserved
- 1 jar Rao’s Roasted Peppers with Golden Raisins and Pine Nuts, finely chopped
- 3 tablespoons fresh basil, minced
- Bring a pot of salted water to a boil. Add your Rao’s Orecchiette Pasta or Gluten Free Penne Pasta and cook until al dente according to package directions. Remove, rinse under cool water, drain well and set aside.
- While pasta is cooking, cut all grilled vegetables in half, reserving oil, and put in large serving bowl along with roasted peppers and fresh basil.
- Blend the reserved oil from each jar and set aside.
- Add pasta, 1/2 cup of reserved oil and stir gently until well mixed, adding more oil if necessary.
- Serve with grated cheese (optional).