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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This fun dish combines classic antipasto platter ingredients with pasta. If you're in a hurry, omit the sautéed mushrooms. 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 |
Directions:
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.
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.
3. 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.
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