Saturday, 3 September 2011

Recipes - Antipasto Pasta

This is a great way to use up leftover bits and pieces in your fridge, or after a picnic or barbecue (do most people serve antipasto at a picnic or barbecue?  I know I do).  Because there isn't a 'sauce' as such, this dish is perfect for spring and summer as it's not as heavy as creamy or tomato sauce pasta dishes.  

1 clove garlic, finely diced
150g salami, roughly chopped
1/2 cup olives, halved
1/2 cup roasted capsicum, sliced
1/2 cup chargrilled eggplant, sliced
1/2 cup sun-dried tomatoes, halved
1/2 cup marinated mushrooms, halved
50g feta, crumbled
50g rocket
1 pkt pasta eg spaghetti, fettuccine, angel hair
balsamic glaze, to serve

Step 1 - Cook pasta 
Step 2 - While pasta is cooking, heat a good whack of oil in frying pan.  When hot add garlic and salami and cook for 1-2 minutes.
Step 3 - Add olives, capsicum, sun-dried tomatoes, eggplant and mushrooms, toss with salami and cook until heated through.  Turn heat off.
Step 4 - Add pasta, feta and rocket and mix together.
Step 5 - Serve immediately with freshly ground black pepper and a drizzle of balsamic glaze and olive oil.


Ingredients can be altered to suit your taste.  I often add finely sliced chili, diced fresh tomato, chargrilled zucchini,  even stuffed bell peppers.  Capers or caperberries can also be used and salami can be substituted for prosciutto or ham.  Most importantly, leave out ingredients you are not fond of.  Herbs such as parsley, basil and oregano are a great way to add extra flavour and freshness, simply mix them through at the end. 

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