This healthy, budget-friendly pasta dinner is inspired by pricey antipasti platters. We love the spicy-garlicky flavor the soppressata brings-lots of bang for your buck!
| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Inactive: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 12 ounces whole-grain penne
- 1 tablespoon olive oil
- 3 ounces soppressata or salami, cut into 1/2-inch chunks
- One 14-ounce can artichoke hearts, strained and quartered
- 6 stuffed Spanish queen olives, halved, plus 2 tablespoons brine
- One 14-ounce can no-salt-added diced tomatoes
- 4 to 5 fresh basil leaves, plus more for garnish
- 1/2 cup of 1/2-inch chunks fresh mozzarella
Instructions
- 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.
- 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.
- Add the sauce and mozzarella to the pasta in the pot and stir to combine. Divide among 4 bowls and garnish with more basil.
Nutrition Facts
| Calories | 570 calorie |
| Total Fat | 18 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 40 milligrams |
| Sodium | 870 milligrams |
| Carbohydrates | 72 grams |
| Dietary Fiber | 2 grams |
| Protein | 25 grams |
| Sugar | 7 grams |
Reviews
Very good … I m vegetarian so will omit la soppressata…
This is considered low cholesterol?
This dish includes all my favorites! Absolutely heavenly!
Wasnt a fan of the salami. Would rather use different type of meat.
Tasty recipe that I will likely cook again. I recommend chopping the olives into smaller pieces so that there’s a greater chance of having an olive in every bite. I do not care for olives, but something salty is needed to add flavor to the recipe. Smaller pieces throughout would be more pleasant than a large half-olive chunk. Now that I’ve made the recipe as instructed, I will adjust it according to my tastes (maybe leave out the olives and add more sausage? throw in a roasted pepper?).