Purple Pasta

6 ingredients
2 steps

Ingredients

  • 1 (8 ounce) package rigatoni pasta
  • 1 (12 ounce) can sliced beets, drained and diced
  • 1 (10 ounce) can artichoke hearts, drained
  • 2 tablespoons olive oil
  • 1/4 teaspoon dried basil, or to taste
  • 1/4 teaspoon dried oregano, or to taste

Directions

  1. 1
    Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes. Drain.
  2. 2
    Place the pasta in a bowl. Add beets, artichoke hearts, olive oil, basil, and oregano. Mix thoroughly.

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