Antipasti Plate-Inspired Spaghetti
- Level: Easy
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 612
- Total Fat
- 19
- Saturated Fat
- 6
- Carbohydrates
- 87
- Dietary Fiber
- 11
- Sugar
- 8
- Protein
- 26
- Cholesterol
- 42
- Sodium
- 829
- Total: 30 min
- Active: 20 min
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.