Antipasto Pasta

Antipasto Pasta
Photo by Leo Gong


  • 6 ounces 1/8-inch-thick slices Genoa salami
  • 1 16-ounce jar antipasto salad with olives
  • 12 ounces linguine
  • 2 cups grated Asiago cheese
  • 2 cups fresh basil
  • 3 tablespoons olive oil
  • 4 large (5-inch-diameter) portobello mushrooms

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. Heat oil in same pot over medium-high heat. Add mushrooms; sauté until tender and brown, about 6 minutes. Add salami; toss 30 seconds. Ad...

View full recipe at Epicurious


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