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Homemade Warm Antipasto Platter Pasta dish photo

Warm Antipasto Platter Pasta

This Warm Antipasto Platter Pasta is a delightful blend of flavors, perfect for cozy dinners or elegant gatherings!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta:
  • 1 box Chickapea pasta (any shape you prefer)
  • 1-2 cloves garlic (minced)
  • 1/4 cup fresh basil leaves (roughly chopped)
  • 2 tablespoons fresh parsley leaves (chopped)
  • 1 tablespoon capers (rinsed and drained)
  • 2 teaspoons honey
  • 1/3 cup balsamic vinegar
  • 1 pinch chili flakes (optional)
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon anchovy paste (or 2 anchovy fillets)
  • 1/4 cup olive oil
  • 1/8 teaspoon salt (more or less to taste)
  • 1/2 teaspoon freshly cracked black pepper (more or less to taste)
  • 1 cup packed watercress leaves
  • 1 cup baby heirloom tomatoes (halved)
  • 1/2 cup marinated mushrooms
  • 1/3 cup grilled artichokes (chopped)
  • 1 cup bocconcini cheese (halved)
  • 1/4 cup Parmesan cheese shavings
  • 1/4 cup marinated sweet mini peppers (chopped)
  • 1/4 cup marinated olives (sliced)
  • 1/2 cup sliced salami and/or prosciutto

Equipment

  • Large pot for boiling pasta
  • Colander for draining
  • Large skillet for sautéing
  • Wooden spoon or spatula for mixing
  • Measuring cups and spoons
  • Serving platter or bowl

Method
 

Instructions
  1. Begin by bringing a large pot of salted water to a boil. Add the Chickapea pasta and cook according to package instructions until al dente. Once cooked, drain the pasta and set aside, reserving a cup of the pasta water for later use.
  2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about a minute until fragrant but not browned.
  3. To the skillet, add the baby heirloom tomatoes, marinated mushrooms, grilled artichokes, and watercress. Sauté for about 3-4 minutes until the tomatoes soften and release their juices.
  4. Add the cooked pasta to the skillet with the sautéed vegetables. Toss everything together gently, adding reserved pasta water if the mixture seems dry.
  5. In a small bowl, whisk together the balsamic vinegar, honey, anchovy paste, salt, pepper, and chili flakes (if using). Pour this dressing over the pasta mixture and toss to combine evenly.
  6. Fold in the bocconcini cheese, grated Parmesan, fresh basil, parsley, capers, marinated sweet mini peppers, and olives. Mix gently, allowing the cheese to melt slightly from the heat of the pasta.
  7. Transfer the pasta to a serving platter or bowl. Top with Parmesan cheese shavings and additional fresh herbs if desired. Serve immediately!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a skillet over low heat with a splash of water or olive oil.
  • For a vegetarian version, omit the salami and prosciutto and add extra vegetables.