Antipasto pasta with artichokes



  1. 8 oz dry pasta
  2. 1 large pot of salted boiling water
  3. 7 oz jar of artichoke hearts with liquid
  4. 1/2 whole roasted red pepper, sliced. Used from jarred peppers
  5. 3 clove of garlic, chopped
  6. 1 tbsp capers
  7. 2 tbsp olive oil, divided
  8. 2 tsp salt
  9. 2 oz of romano cheese, grated or sliced with vegetable peeler
  10. 2 green onions sliced diagonally
  11. 1/2 tsp red pepper flakes
  12. 3 . 5. ounces dried salami, cubed


  1. Bring large pot of salted water to boil.
  2. Add dried pasta, stir and keep at a boil for 10 - 14 minutes until pasta is tender.
  3. Drain, set aside in bowl and add half olive oil.
  4. In skillet pan on medium heat, use half of olive oil and saute salami 4 minutes to get a touch crisp.
  5. Add garlic and red pepper flakes and cook for 30 seconds until garlic becomes fragrant, you do not want garlic to brown.
  6. Add artichokes with liquid, cooking for 3 minutes longer.
  7. Add in capers, sliced peppers and cook 1 more minute.
  8. Toss this into pasta with salt and add most off green onion reserving a small amount for garnish.
  9. Serve and grate or slice romano cheese on top of each portion.
  10. Recipe by taylor68too