Antipasti Penne

  • Level: Easy
  • Yield: 4 servings
  • Total: 35 min
  • Prep: 10 min
  • Inactive: 10 min
  • Cook: 15 min
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Ingredients

12 ounces whole-grain penne

1 tablespoon olive oil

3 ounces soppressata or salami, cut into 1/2-inch chunks

One 14-ounce can artichoke hearts, strained and quartered

6 stuffed Spanish queen olives, halved, plus 2 tablespoons brine

One 14-ounce can no-salt-added diced tomatoes

4 to 5 fresh basil leaves, plus more for garnish

1/2 cup of 1/2-inch chunks fresh mozzarella

Directions

  1. Bring a medium pot of water to a boil, add the pasta and cook according to package instructions; drain, reserving 1/2 cup of the pasta water. Return the pasta to the pot.
  2. Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the soppressata and cook, stirring, until blistered and the oil turns reddish, about 3 minutes. Add the artichoke hearts and olives and stir to coat. Add the tomatoes, the reserved pasta water, basil leaves and 2 tablespoons of olive brine. Bring to a simmer and cook until most of the water evaporates and the sauce thickens slightly, 8 to 10 minutes.
  3. Add the sauce and mozzarella to the pasta in the pot and stir to combine. Divide among 4 bowls and garnish with more basil.
Let's Get Cooking!

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5 Reviews

Caterina A.

Very good ... I m vegetarian so will omit la soppressata...

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