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ANTIPASTO PASTA WITH ARTICHOKES

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Rate this recipe 4.5/5 (2 Votes)

Ingredients

  • PAM ROTH
  • To
  • undisclosed
  • Antipasto pasta with artichokes
  • (original url: http://www.allthecooks.com/antipasto-pasta-with-artichokes.html)
  • Ingredients
  • pasta
  • 8 oz - dry pasta
  • 1 large - pot of salted boiling water
  • 7 oz - jar of artichoke hearts with liquid
  • 1/2 whole roasted red pepper, sliced. Used from jarred peppers
  • 3 clove - of garlic, chopped
  • 1 tablespoon - capers
  • 2 tablespoon - olive oil, divided
  • 2 teaspoon - salt
  • 2 oz - of romano cheese, grated or sliced with vegetable peeler
  • 2 green onions sliced diagonally
  • 1/2 teaspoon - red pepper flakes
  • 3 . 5. ounces dried salami, cubed
  • Prep time is 25 min, serves 4.

Details

Preparation

Step 1






PAM ROTH


To
undisclosed









Directions

1 Bring large pot of salted water to boil. Add dried pasta, stir and keep at a boil for 10 - 14 minutes until pasta is tender. Drain, set aside in bowl and add half olive oil.

2 In skillet pan on medium heat, use half of olive oil and saute salami 4 minutes to get a touch crisp.

3 Add garlic and red pepper flakes and cook for 30 seconds until garlic becomes fragrant, you do not want garlic to brown.

4 Add artichokes with liquid, cooking for 3 minutes longer.

5 Add in capers, sliced peppers and cook 1 more minute.

6 Toss this into pasta with salt and add most off green onion reserving a small amount for garnish.

7 Serve and grate or slice romano cheese on top of each portion



Directions

1 Bring large pot of salted water to boil. Add dried pasta, stir and keep at a boil for 10 - 14 minutes until pasta is tender. Drain, set aside in bowl and add half olive oil.

2 In skillet pan on medium heat, use half of olive oil and saute salami 4 minutes to get a touch crisp.

3 Add garlic and red pepper flakes and cook for 30 seconds until garlic becomes fragrant, you do not want garlic to brown.

4 Add artichokes with liquid, cooking for 3 minutes longer.

5 Add in capers, sliced peppers and cook 1 more minute.

6 Toss this into pasta with salt and add most off green onion reserving a small amount for garnish.

7 Serve and grate or slice romano cheese on top of each portion

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