pasta with antipasto

For 2 hungry persons or 4 with a small appetite you will need:

enough Pasta (any variety, preferably fresh)
2x 200gm tubs of Antipasto and/or Roast Peppers in marinade (or equivalent; you can even do your own!)
1 medium onion, preferably red, thickly sliced
enough garlic, thickly sliced
4 tomatoes, quartered
6 medium button mushrooms, thickly sliced
10-12 black olives
a handful of pine nuts
some basil leaves
olive oil
Parmesan cheese

Put the pasta on to cook. When cooked, drain and keep warm.
When the pasta is almost done, fry the onion and garlic in olive oil until translucent and just starting to caramelise.
Add the tomatoes, stir for a minute or so then add the mushrooms and olives.
Cook for 2-3 minutes, and add the tubs of antipasto with their marinade/oil . Cook for a further 2-3 minutes until everything is hot through.
Add the basil leaves and pine nuts. Stir.
Add the pasta and mix all together for a minute or two ensuring the pasta is well covered in the flavourful oil and vegetables.
Serve with the Parmesan cheese and a robust red wine.