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Linguini, Artichoke, Spinach, Anchovies, Frani’s Roasted Red Peppers

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Linguine with Artichokes, Spinach, Anchovies, Roasted Red Peppers

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.

First Photos 041

3 Antipasti options, then leftovers combine to create a fabulous flavored pasta dish 

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