Antipasto Pasta

Like some of our best recipes, this pasta first came about by accident. The week before Ryan’s triathlon, we were doing lots of carbo-loading and also trying to clean out the fridge before leaving town for the big race. As you know by now, we love a good cheese board, and for the sake of having enough food we often have quite a bit of leftovers. To solve two problems in one, we made a hodgepodge pasta with all of the cheese board leftovers and called it Antipasto Pasta. It was a combination of prosciutto, roasted red peppers, artichoke hearts, and olive tapenade. The result was good… like really good. So many salty delicious flavors melding into one decadent pasta dish. We enjoyed it so much that we have made it a number of times since and hope to share it to your homes as well.

Antipasto Pasta

  • Servings: 4
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  Some of our favorite recipes happen by accident, and this antipasto pasta is one of our favorites. We have used all of our favorite cheese board ingredients to make a savory, delicious pasta dish.


  • 1 lb of your favorite long pasta (we use bucatini or spaghetti)
  • 1/2 cup sun dried tomatoes in oil
  • 2 tbs olive oil
  • 4 cloves garlic, minced
  • 1 tsp red chili flakes
  • 1 cup roasted red peppers, diced
  • 2/3 cup olive tapenade
  • 1 cup artichoke hearts, cut in half if they are large and drained of any oil or water
  • 4 oz prosciutto, thinly sliced and torn into bite sized pieces
  • 6 cups fresh spinach
  • salt and pepper to taste
  • Parmesan cheese, for garnish


  1. Heat a large pot of water over high heat. Bring the water to a boil and cook the pasta according to package directions.
  2. While the water is heating, heat a large saute pan over medium heat. Add the sun dried tomatoes, olive oil, garlic, and red chili flakes to the pan and cook until the garlic is fragrant, about 3 minutes. Add the roasted red peppers, olive tapenade, artichoke hearts, and proscuitto to the pan. Reduce the heat to low and cook for 5 minutes, gently stirring so that nothing sticks to the bottom of the pan. Add the spinach to the pan and cover for another 5 minutes, or until the spinach is wilted. Give everything a good stir to combine all of the ingredients.
  3. When the pasta has finished cooking, remove 1 cup of pasta water from the pot before draining the pasta. Add the pasta to the saute pan (or back into the pasta pot if you are running out of room). Toss all of the ingredients together well to combine, adding pasta water as necessary to make sure that the pasta is not dry. Season to taste with salt and pepper. Serve in big bowls with lots of freshly grated Parmesan cheese.

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