Antipasto Pasta | view more Recipe
'12 ounces linguine', '3 tablespoons olive oil', '4 large (5-inch-diameter) portobello mushrooms, stemmed, dark gills removed, caps sliced 1/4 inch thick', '6 ounces 1/8-inch-thick slices Genoa salami, cut into thin strips', '1 cup sliced vegetables and 6 tablespoons marinade from 16-ounce jar antipasto salad with olives', '2 cups grated Asiago cheese, divided', '2 cups 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 cup pasta cooking liquid. Heat oil in same pot over medium-high heat. Add mushrooms; sauté until tender and brown, about 6 minutes. Add salami; toss 30 seconds. Add pasta, 1/2 cup cooking liquid, sliced vegetables, reserved marinade, and 1 1/2 cups cheese; toss until liquid thickens and coats pasta, about 3 minutes. Mix in 1 1/2 cups basil. Season with pepper. Transfer to bowl. Sprinkle with 1/2 cup basil; serve with 1/2 cup cheese.