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Antipasto Pasta

Posted by , January 7th, 2011
EMILY antipasto-pasta thumb

Pasta. Pasta. Pasta.

Hmm! That’s quite reminiscent of: “Marsha. Marsha. Marsha.” Although the intent and enthusiasm are quite different! Because who doesn’t love pasta?! Everyone loves pasta. Even the village crazies love pasta.

Pasta with meatballs, pasta with pesto, pasta primavera, pasta with peanut butter — alright, nobody eats pasta with peanut butter, maybe the village crazies… I was seeing if you were still paying attention. (Nothing against the village crazies. I, myself, am a village crazy.)

But, get this, people: Antipasto Pasta. *Cue the trumpets!*

Antipasto Pasta. It is a peculiar sounding dish, isn’t it? Especially when one neglects looking at it through an Italian scope.

Anti. Pasto. Pasta. Seemingly redundant. Is it pasta that is anti pasta? That is a bit odd. How could anyone be so cruel to make an anti-pasta. … The poor carbohydrate didn’t do anything to hurt anyone …

Oh. Oh, anti. As in before, not against. Oh yes, that does seem to make much more sense.

Ironically antipasto, despite the similarity in name to the pasta we know as linguine, penne, et cetera, bears no resemblance to pasta, aside from the fact that they both are consumed at the dinner table.

Antipasto most literally means “before the meal,” similar to what many know as appetizers. It is truly a beautiful dish, and luckily for so many of us, ShopRite offers the wonderful imported ingredients that one finds in this first course.

Antipasto Pasta
Yields: 6 to 8 servings

Time: Approximately 10 to 15 minutes

Ingredients:
1 lb linguine
1/2 cup ShopRite Imported Artichoke Hearts, drained and chopped
1/2 cup Prosciutto, chopped
1/2 cup ShopRite Imported Caponata
1/2 cup ShopRite Imported Roasted Red Peppers, drained and chopped
1/2 cup ShopRite Imported San Marzano Tomatoes
3 TBS extra-virgin olive oil (or use black truffle oil for a more rich and daring flavor)
1/3 cup shredded cheese: like Parmesan or Asiago ShopRite Imported Breadsticks to serve on the side

Directions:
1. Cook the linguine according to the package instructions.
2. Once it is cooked, drain and allow to cool slightly.
3. In a medium sized bowl, combine the Prosciutto, Caponata, Roasted Red Peppers, Artichokes, San Marzano Tomatoes, and Cheese.
4. Add the Antipasto combination, along with your desired oil, to the drained linguine.
5. Stir until well combined and serve immediately with the breadsticks on the side!



Leave a Reply

8 Responses

  1. Kristi January 7, 2011

    YUMMMMMMMM!! Looks beautiful!

  2. Kayris January 7, 2011

    I put PB on pasta! LOL. I have a great peanut butter chicken stirfry recipe that I like to serve over noodles instead of rice.

    This looks good. My husband ate the caponata right out of the jar, I’ll have to remember this recipe for the future.

  3. Noelle January 8, 2011

    Looks fantastic and fresh. My kind of meal!

  4. Drick January 8, 2011

    wow, another fine recipe Emily, you are one fine ShopRite chef

  5. Pam January 8, 2011

    This looks delicious. Fortunately, I recieved a large bottle of Black Truffle oil for Christmas and with many of these ingredients in the pantry, tonight’s menu is ready for preparation. Thanks Emily.

  6. Nancy/SpicieFoodie January 9, 2011

    I didn’t think Antipasto could get any better until this recipe. A totally mouthwatering recipe that sounds like a hit. What a cute post too Emily :)

  7. Magic of Spice January 9, 2011

    Beautiful dish!

  8. Chef Dennis January 13, 2011

    great job with this perfect pasta dish!!
    thanks so much for sharing
    Dennis

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