Linguini, Artichoke, Spinach, Anchovies, Frani’s Roasted Red Peppers
The antipasto platter can be a fun way to begin a party. It is simple to put together and served along with wine and cocktails can serve as an easy icebreaker for guests.
Beyond some fresh crusty bread, crackers, assorted cheeses and meats and a selection of olives there are many little dishes that can add to the variety. Some may even be staples in your pantry.
Cannellini beans, fresh marinated mushrooms, artichoke hearts, roasted red peppers; these are all ingredients that lend well to the antipasto platter. If you make a little extra or have any leftovers, these ingredients combine perfectly together providing a delicious pasta dish for dinner the following evening such as today’s Linguini, Artichoke, Spinach, Anchovies, Frani’s Roasted Red Peppers.
My friend Frani has a special touch with her roasted red peppers for the antipasto platter, of course her father having been from Italy and a chef in America has lent her to some good cooking tricks up her sleeve.
We mostly grill or roast our fresh batches near the end of the summer when red peppers are a good price in plentiful supply and freeze them for future use. You can easily substitute quality jarred red roasted peppers.
Fran slices her peppers thin julienne style.
3 Antipasti options, then leftovers combine to create a fabulous flavored pasta dish
- 1 pound of Linguine
- 1 cup of Fran's roasted red peppers, below
- 7 ounces fresh spinach, chopped
- 2 cloves garlic, chopped
- 1/4 cup plus more Extra Virgin Olive Oil
- 1 can flat anchovies, chopped
- 1 15 ounce can artichoke hearts, quartered, stirred with a squeeze of fresh lemon juice, plus one tablespoon of extra virgin olive oil
- 1 15 ounce can cannellini beans, drained, rinsed, tossed with a drop of olive oil, a pinch of coarse kosher salt and a few grinds of pepper
- couple pinches coarse kosher salt, plus more according to taste
- 1/4 teaspoon cracked pepper
- Fresh Grated Parmesan Cheese for Topping
- For Frans Roasted Red Peppers:
- 4 fresh roasted, seeded and skinned red peppers, or 4 whole red peppers from a jar, sliced very thinly then cut in half
- 2 cloves garlic, very finely minced
- 1/4 cup parsley, chopped
- 1/8 cup olive oil
- pinch of cayenne pepper
- small pinch sugar
- couple good pinches coarse kosher salt
- few grinds cracked black pepper
- Prepare Fran's Roasted Red Peppers stirring together all ingredients
- In a large saute pan with enough olive oil to film the bottom of the pan, saute the chopped garlic with the spinach on medium heat
- Remove cooked spinach and garlic to a small colander, drain, and set aside
- Wipe out the same saute pan with a paper towel
- Warm 1/4 cup of olive oil, add chopped anchovies and cook on low heat until anchovies become nearly translucent
- Stir in Fran's roasted red peppers, the seasoned artichoke hearts and cannellini beans cooking until warmed through
- Spoon in the drained cooked spinach with garlic
- Cook the linguine al dente, drain, then return to its cooking pot and stir two tablespoons olive oil through the steaming pasta
- Pour the hot antipasto mixture over the pasta blending the ingredients while heating through on very low heat
- Sprinkle in the salt and pepper, adjusting seasoning to taste
- Cook the pasta dish for a few minutes or longer for flavors to blend before transferring to a large serving platter
- Top with fresh grated Parmesan cheese