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The ingredients needed to prepare Antipasto pasta with artichokes:
- You need of pasta.
- Prepare 8 oz of dry pasta.
- Prepare 1 large of pot of salted boiling water.
- You need 7 oz of jar of artichoke hearts with liquid.
- Use 1/2 of whole roasted red pepper, sliced. Used from jarred peppers.
- Use 3 clove of of garlic, chopped.
- Take 1 tbsp of capers.
- Provide 2 tbsp of olive oil, divided.
- Get 2 tsp of salt.
- Provide 2 oz of of romano cheese, grated or sliced with vegetable peeler.
- Prepare 2 of green onions sliced diagonally.
- Prepare 1/2 tsp of red pepper flakes.
- Get 3 of . 5. ounces dried salami, cubed.
Instructions to make Antipasto pasta with artichokes:
- 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..
- In skillet pan on medium heat, use half of olive oil and saute salami 4 minutes to get a touch crisp..
- Add garlic and red pepper flakes and cook for 30 seconds until garlic becomes fragrant, you do not want garlic to brown..
- Add artichokes with liquid, cooking for 3 minutes longer..
- Add in capers, sliced peppers and cook 1 more minute..
- Toss this into pasta with salt and add most off green onion reserving a small amount for garnish..
- Serve and grate or slice romano cheese on top of each portion..
- Recipe by taylor68too.
Add the bell peppers, black olives, and provolone cheese. Reviews for: Photos of Artichoke, Cheese and Olive Antipasto. This quick and easy pasta is made entirely from ingredients kept in the pantry, so you can make it whenever a carb craving strikes. This pasta is tossed with dry-cured sausage, artichoke hearts, and sun-dried tomatoes along with a simple tomato paste and olive oil sauce, and topped with toasted. Pizzoccheri (Buckwheat Flour Pasta) with Artichokes L'Antro dell'Alchimista.
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