antipasto pasta with artichokes

Ingredients antipasto pasta with artichokes

pasta
8 oz dry pasta
1 large pot of salted boiling water
7 oz jar of artichoke hearts with liquid
1/2 whole roasted red pepper sliced. Used from jarred peppers
3 clove of garlic chopped
1 tbsp capers
2 tbsp olive oil divided
2 tsp salt
2 oz of romano cheese grated or sliced with vegetable peeler
2 green onions sliced diagonally
1/2 tsp red pepper flakes
3 . 5. ounces dried salami cubed

how 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