Antipasto Napolitana - cooking recipe

Ingredients

2 oz cherry tomatoes, halved
2 cups jar tomato and basil pasta sauce
2 (10 oz) jars antipasto vegetables, drained, chopped
2 tbsp fresh basil leaves, chiffonade
13.25 oz rigatoni, cooked
4.5 oz ricotta cheese, crumbled

Preparation

Preheat broiler. Place tomato, cut-side up, on a foil-lined baking tray. Spray with oil and season. Cook for 5 mins, or until softened. Set aside.
Meanwhile, bring sauce, 1/2 cup cold water, vegetables and 1 tbsp basil to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 6-7 mins, or until sauce thickens slightly. Add pasta, 1/2 the tomatoes and 1/2 the ricotta and toss to combine. Transfer to serving bowls and sprinkle with remaining ricotta, tomato and basil.