Antipasto Pasta Recipe
Tagged in Pasta
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Directions
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid.
Heat oil in same pot over medium-high heat. Add mushrooms; saut� until tender and brown, about 6 minutes. Add salami; toss 30 seconds. Add pasta, 1/2 cup cooking liquid, sliced vegetables, reserved marinade, and 1 1/2 cups cheese; toss until liquid thickens and coats pasta, about 3 minutes. Mix in 1 1/2 cups basil. Season with pepper. Transfer to bowl. Sprinkle with 1/2 cup basil; serve with 1/2 cup Asiago cheese.
Ingredients
- 12 ounces linguine
- 3 tablespoons olive oil
- 4 large (5-inch diameter) portobello mushrooms
- stemmed
- dark gills removed
- caps sliced 1/4 inch thick
- 6 ounces 1/8-inch thick slices Genoa salami
- cut into thin strips
- 1 cup sliced vegetables and 6 tablespoons marinade from 16 ounce
- jar antipasto salad with olives
- 2 cups grated Asiago cheese
- divided
- 2 cups chopped fresh basil
- divided
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