Recipe for cooking antipasto pasta

Recipes from Italy :: Italian Spaghetti, Linguine, and other Pasta

12 oz. linguine
3 Tbsp. olive oil
4 large (5-in. diameter) portobello mushrooms, stemmed,
    dark gills removed, caps sliced 1/4 in. thick
6 oz. 1/8-in. thick slices Genoa salami, cut into thin strips
1 c. sliced vegetables and 6 Tbsp. marinade from 16 ounce
    jar antipasto salad with olives
2 c. grated Asiago cheese, divided
2 c. chopped fresh basil, divided

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 c. pasta cooking liquid.

Heat oil in same pot over med.-high heat. Add mushrooms; sauté until tender and brown, about 6 mins. Add salami; toss 30 seconds. Add pasta, 1/2 c. cooking liquid, sliced vegetables, reserved marinade, and 1 1/2 (one and one-half) c. cheese; toss until liquid thickens and coats pasta, about 3 mins. Mix in 1 1/2 (one and one-half) c. basil. Season with pepper. Transfer to bowl. Sprinkle and distribute with 1/2 c. basil; serve with 1/2 c. Asiago cheese.

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