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    Sunday, November 01, 2015

    Antipasto spaghetti Recipe

      Antipasto spaghetti Recipe


        400g dried spaghetti
        1 lemon
        2 tablespoons olive oil
        4 (about 230g) marinated artichokes, cut into eighths
        200g kalamata olives
        125g semi-dried tomatoes, halved if large
        100g chargrilled eggplant, cut into thick strips
        Salt & ground black pepper, to taste

    Antipasto spaghetti Recipe

        Step 1

        Cook the spaghetti in a large saucepan of salted boiling water, following packet directions, until al dente.
        Step 2

        Meanwhile, use a zester to zest the lemon. (Alternatively, use a vegetable peeler to peel the rind from the lemon. Use a small, sharp knife to remove the white pith from the rind. Cut the rind into very thin strips.) Juice the lemon.
        Step 3

        Heat the oil in a large frying pan over medium heat. Add the artichokes, olives, semi-dried tomatoes and eggplant, and cook, stirring occasionally, for 4-5 minutes or until heated through.
        Step 4

        Drain the spaghetti and return to the saucepan. Add the artichoke mixture, lemon zest, lemon juice, salt and pepper.
        Step 5

        Toss gently over low heat to combine. Taste and adjust the seasoning if necessary.

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     This topic brought to you from taste.com
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    Item Reviewed: Antipasto spaghetti Recipe Rating: 5 Reviewed By: Mrs. Chef
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