October 17th is National Pasta Day. Yesterday we published one special pasta recipe. Here’s another.
Some people like to have an antipasto plate before the pasta course.
But this recipe from DeLallo combines them together. It’s fun food, mixing antipasto ingredients into the pasta.
Your plate of pasta is loaded up with pepperoni, olives, artichokes, zesty pickled pepper rings and smoky roasted tomatoes.
If your favorite antipasto ingredient is missing from this list, just toss it in!
We had some prosciutto in the fridge, so we added that as well as bocconcini, which we halved and used as a garnish.
The recipe follows. If you have trouble finding the best Italian ingredients locally, check the DeLallo website.
It has everything an Italian food lover could ask for.
1. BRING 5 quarts of salted water to a boil. Cook the pasta according to package instructions. Drain, reserving 1 cup of the pasta water.
2. HEAT the oil in a large skillet over medium heat. Add the tomato paste and pasta water. Cook for 1 minute while stirring. Add the pepperoni, olives, tomatoes, artichokes and pepper rings. Cook until heated through, about 4-5 minutes.
3. ADD the cooked pasta to the skillet. Toss to combine. Serve divided on plates or family-style.
*We used unmarinated canned artichokes, since most of the marinated artichokes we’ve tried have been too salty for us. Also, the recipe doesn’t need the extra, cheaper oil, even though the marinated hearts are drained.
†The difference between spaghetti and fettuccine: Both are in the category called “long cuts” or “ribbon pasta.” The main difference is that spaghetti is round, and fettuccine is flat and wider. As a comparison, a thinner version of spaghetti is spaghettini; a thicker version is spaghettoni. A thinner version of fettuccine is linguine, a thicker version is tagliatelle. Even wider is pappardelle.
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