Name: Antipasti Plate-Inspired Spaghetti
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4
Ingredients: 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

Directions

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.
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.
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.

Antipasti Plate-Inspired Spaghetti

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