Antipasti Penne

1. 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.

2. 2

   Return the pasta to the pot.

3. 3

   Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat.

4. 4

   Add the soppressata and cook, stirring, until blistered and the oil turns reddish, about 3 minutes.

5. 5

   Add the artichoke hearts and olives and stir to coat.

6. 6

   Add the tomatoes, the reserved pasta water, basil leaves and 2 tablespoons of olive brine.

7. 7

   Bring to a simmer and cook until most of the water evaporates and the sauce thickens slightly, 8 to 10 minutes.

8. 8

   Add the sauce and mozzarella to the pasta in the pot and stir to combine.

9. 9

   Divide among 4 bowls and garnish with more basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.