Antipasto is traditionally regarded as the start to a large, formal Italian meal, and one of my favorite dishes. Delicious, salty cured meats paired with specialty cheeses and olives in a visually gorgeous arrangement are practically the way to my heart. So why not indulge and stuff all that goodness into an oversized pasta shell? That’s right, the appetizer of all appetizers. Let’s just say it’s everything Italian in one bite.
RECIPE:
1 package jumbo shells, 12 oz.
15 oz. can artichoke hearts
15 oz. can whole black olives, finely chopped
1 cup hard salami, chopped
4 oz mozzarella cheese, diced
2 tablespoons parmesan cheese
2 tablespoons pesto
1 teaspoon olive oil
Salt & ground pepper
METHOD:
1. In a large pot bring 4 quarts of water to a boil and add pasta. Return pasta to a boil and cook 12-15 minutes until pasta is al dente. Careful not to over cook pasta. Remove from heat and drain.
2. Combine remaining ingredients in a medium boil. Using a teaspoon fill each pasta shell individually and garnish with additional cheese and basil.
