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antipasto Pasta 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 Asiago Cheese.
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