Antipasti Penne is a Mediterranean recipe that serves 4. This recipe covers 10% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and primal recipe has 223 calories, 10g of protein, and 15g of fat per serving. A mixture of olive oil, to 5 basil leaves, canned tomatoes, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 35 minutes. It works well as an affordable hor d'oeuvre. Antipasti Penne, Antipasti, and Antipasti Platter are very similar to this recipe.
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.