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Epicurious

Antipasto Pasta

4.3

(10)

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Antipasto PastaLeo Gong

This fun dish combines classic antipasto platter ingredients with pasta. If you're in a hurry, omit the sautéed mushrooms.

Market tip:

Asiago is an Italian cow's-milk cheese with a rich, nutty flavor. It can be found at some supermarkets, specialty foods stores, and Italian markets.

Recipe information

  • Total Time

    30 minutes

  • Yield

    Makes 4 main-course servings

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

Preparation

  1. Step 1

    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.

    Step 2

    Heat oil in same pot over medium-high heat. Add mushrooms; sauté 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 cheese.

TagsPastaLinguineItalianEuropeanPortobello MushroomMushroomVegetableSalamiCured MeatMeatAsiagoCheeseDairyMainDinnerNut FreeQuickEasyBon Appétit
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