Antipasti Penne

• 12 ounces whole-grain penne
• 1 tablespoon olive oil
• 3 ounces soppressata or salami, cut into 1/2-inch chunks
• One 14-ounce can artichoke hearts, strained and quartered
• 6 stuffed Spanish queen olives, halved, plus 2 tablespoons brine
• One 14-ounce can no-salt-added diced tomatoes
• 4 to 5 fresh basil leaves, plus more for garnish
• 1/2 cup of 1/2-inch chunks fresh mozzarella

1. 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.
2. Return the pasta to the pot.
3. Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat.
4. Add the soppressata and cook, stirring, until blistered and the oil turns reddish, about 3 minutes.
5. Add the artichoke hearts and olives and stir to coat.
6. Add the tomatoes, the reserved pasta water, basil leaves and 2 tablespoons of olive brine.
7. Bring to a simmer and cook until most of the water evaporates and the sauce thickens slightly, 8 to 10 minutes.
8. Add the sauce and mozzarella to the pasta in the pot and stir to combine.
9. Divide among 4 bowls and garnish with more basil.

penne, olive oil, salami, queen olives, salt, fresh basil, mozzarella

Taken from www.foodnetwork.com/recipes/food-network-kitchens/antipasti-penne.html (may not work)