Antipasto Pasta

Name: Antipasto Pasta
Yield: 4 servings
Ingredients: 1 12 ounces linguine; 1 3 tablespoons olive oil; 1 4 large (5-inch-diameter) portobello mushrooms, stemmed, dark gills removed, caps sliced 1/4 inch thick; 1 6 ounces 1/8-inch-thick slices Genoa salami, cut into thin strips; 1 1 cup sliced vegetables and 6 tablespoons marinade from 16-ounce jar antipasto salad with olives; 1 2 cups grated Asiago cheese, divided; 1 2 cups chopped fresh basil; 1 divided

From the kitchen of Carly

Meaty portobello mushrooms and crispy salami tangle with linguine and briny antipasto, creating a pasta that tastes like a charcuterie board came alive. Asiago and fresh basil finish the job with richness and green snap.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

112 ounces linguine
13 tablespoons olive oil
14 large (5-inch-diameter) portobello mushrooms, stemmed, dark gills removed, caps sliced 1/4 inch thick
16 ounces 1/8-inch-thick slices Genoa salami, cut into thin strips
11 cup sliced vegetables and 6 tablespoons marinade from 16-ounce jar antipasto salad with olives
12 cups grated Asiago cheese, divided
12 cups chopped fresh basil
1divided

Instructions

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. 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.