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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 12 | ounces | whole wheat penne | 1 | tablespoon | olive oil | 3/4 | package (4 oz) | salami | 1 3/4 | cups | Artichokes, canned-quartered | 1/3 | jar (5 oz) | olives: pimento-stuffed green | 14 | ounces | diced tomatoes (28 oz can) | 5 | leaves | Bouquet Garni or MIxed herbs with Thyme/Basil/Sage/Bay leaves | 1/2 | cup, shredded | mozzarella cheese |
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Steps
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Sequence
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Step
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| | 1 | Bring a medium pot of water to a boil, add the pasta and cook according to package instructions; drain, reserving 1/2 cup of the pasta water. Return the pasta to the pot. | | 2 | Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the soppressata and cook, stirring, until blistered and the oil turns reddish, about 3 minutes. Add the artichoke hearts and olives and stir to coat. Add the tomatoes, the reserved pasta water, basil leaves and 2 tablespoons of olive brine. Bring to a simmer and cook until most of the water evaporates and the sauce thickens slightly, 8 to 10 minutes. | | 3 | Add the sauce and mozzarella to the pasta in the pot and stir to combine. Divide among 4 bowls and garnish with more basil. |
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