Recipe Name Antipasta Penne Submitted by madibennett Recipe Description antipasta penne recipe Quantity 1 Quantity Unit pan Prep Time (minutes) 10 Cook Time (minutes) 15 Ready In (minutes) 25

Ingredients Amount Measure 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 Steps Sequence Step 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.