Antipasti Plate-Inspired Spaghetti

All the goodies you might find on a holiday antipasti platter, like salami, artichoke hearts and olives, are tossed with spaghetti in a light tomato sauce.
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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 4
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12 ounces dried spaghetti

1 tablespoon olive oil

4 ounces sopressata or salami, cut into thin strips

One 14-ounce can artichoke hearts, strained and quartered

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

4 Kalamata olives, halved

1 whole roasted red pepper, cut into thin strips

One 14-ounce can diced tomatoes

4 to 5 fresh basil leaves, plus more for serving

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

Crusty bread, for serving


  1. Bring a medium pot of water to a boil, add the pasta and cook according to package directions; 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 sopressata and cook, stirring, until blistered and the oil turns reddish, about 3 minutes. Add the artichoke hearts, Spanish olives, Kalamata olives and roasted red pepper and stir to coat. Add the tomatoes, basil leaves, olive brine and reserved pasta water. 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 sprinkle with more basil. Serve with bread.
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