Recipe for cooking antipasto pasta

Quick Meals- Salads and Pasta :: Pasta Recipes

Antipasto Pasta

12 oz. linguine
3 Tbsp. extra virgin olive oil
4 lrg. (5-in. diameter) portobello mushrooms, stemmed,
    dark gills removed, caps sliced 1/4 in. thick
6 oz. 1/8-in. thick slices Genoa salami, cut into thin strips
1 C. sliced vegetables and 6 Tbsp. marinade from 16 oz.
    jar antipasto salad with olives
2 C. grated Asiago cheese, divided
2 C. chopped fresh basil, divided

Cook pasta in lrg. pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reservings 1/2 C. pasta cooking liquid.

Heat oil in same pot over med.-high heat. Add mushrooms; saut until tender and brown, about 6 min. Add salami; toss 30 seconds. Add pasta, 1/2 C. cooking liquid, sliced vegetables, reserved marinade, and 1 1/2 C. cheese; toss until liquid thickens and coats pasta, about 3 min. Mix in 1 1/2 C. basil. Season with pepper. Transfer to bowl. Sprinkle with 1/2 C. basil; serve with 1/2 C. Asiago cheese.