Pasta Dishes
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Genoa Salami Antipasto Pasts

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Ingredients

  • 12 oz linguine
  • 3 Tbsp extra-virgin olive oil
  • 4 large Portobello mushrooms, stemmed, gills removed, caps sliced 1/8 inch thick
  • 6 oz Genoa salami (1/8 inch thick) sliced
  • 1 cup sliced vegetables
  • 6 Tbsp marinade from 16 oz jar Antipasto Salad with Olives
  • 2 cups 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 ½ cup pasta cooking liquid.
  2. Heat oil in same pot over medium-high heat.
  3. Add mushrooms; sauté until tender and brown, about 6 minutes.
  4. Add salami; toss 30 seconds.
  5. Add pasta, ½ cup cooking liquid, sliced vegetables, reserved marinade, and 1 ½ cup cheese; toss until liquid thickens and coats pasta, about 3 minutes
  6. Mix in basil. Season with pepper. Top with ½ cup cheese

Directions

  1. 1. Cook pasta in a large pot of boiling salted water until pasta is just tender, but still firm to bite.  Stir occasionally.  Drain, reserving 1/2 cup pasta cooking liquid.
    2. Heat oil in same pot over medium-high heat.  Add mushrooms and sauté until tender and brown (approx 6 min).  Add salami, toss 30 seconds, add pasta, 1/2 cup reserved cooking liquid, sliced vegetables, reserved marinade, and 1 1/2 cup cheese.  Toss until liquid thickens and coats pasta (approx 3 min).
    3. Mix in basil. 
    4. Season with salt and pepper, top with remaining 1/2 cup cheese.

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