Best Antipasto Pasta From Bon Appetit Recipes

ANTIPASTO PASTA FROM BON APPETIT

Antipasto Pasta from Bon Appetit image

It is like an antipasto pasta. You can add sides like bruschetta and a romaine - radicchio salad. so they say.

Provided by jenny

Categories One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 large red bell pepper
1 large yellow bell pepper
1 large green bell pepper
2 garlic cloves
1 small shallot, halved
1 cup pitted olives in brine, drained
1 cup fresh Italian parsley
6 tablespoons fresh oregano leaves
1 lb ziti pasta
4 ounces spicy salami, 1/8 in-thick-slices, cut into matchstick, size strips
1 cup coarsely grated parmesan cheese

Steps:

Char broil peppers over pen flame on gas stove or broil in oven.
Put peppers in a paper bag and cool completely, then peel, stem, and seed the peppers.
Cut peppers into 1/4 in wide strips.
Chop garlic and shallot coarsely.
Add olives, parsley, olive oil, and oregano and chop coarsely. Season to taste with salt and pepper.
Cook pasta in large pot of boiling salted water until al dente'. Drain.
Return pasta to pot and mix in all ingredients (toss to combine.).
Serve warm or let stand at room temperature for no more than 2 hours.
Enjoy!

Nutrition Facts : Calories 433.4, Fat 10.5, SaturatedFat 5, Cholesterol 28.1, Sodium 482.3, Carbohydrate 64.7, Fiber 4.5, Sugar 3.7, Protein 20.1

ANTIPASTO

Antipasto image

This recipe makes a huge amount. I can it and give it away as Christmas gifts. We usually make this as a group project to cut down on prep time and cost. The ingredient amounts may be altered proportionally as needed.

Provided by Karen

Categories Appetizers and Snacks Antipasto Recipes

Time 9h30m

Yield 56

Number Of Ingredients 15

Ingredients

4 cups chopped cauliflower
4 cups pearl onions
2 cups chopped red bell peppers
2 cups chopped green bell peppers
2 cups chopped celery
2 cucumbers - peeled, seeded and chopped
2 cups carrots, chopped
2 cups vegetable oil
2 cups distilled white vinegar
1 (6 ounce) can tomato paste
1 tablespoon pickling spice, wrapped in cheesecloth
1 cup black olives
1 cup pitted green olives
4 cups canned mushrooms
1 ½ (5 ounce) cans tuna, drained and flaked

Steps:

In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight.
In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight.
In a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes.
Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp.
Stir black olives, green olives, mushrooms and tuna into the mixture. Remove the mixture from heat. Discard the wrapped pickling spice. While still hot, transfer to sterile containers and refrigerate.

Nutrition Facts : Calories 100.7 calories, Carbohydrate 5.1 g, Cholesterol 1 mg, Fat 8.5 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 167.1 mg, Sugar 1.9 g