Rustic Pasta (Dairy Free)

This pasta has ALL of the good things. Not only that, but it’s great hot OR cold (leftovers never looked so good…)

Before you start mixing anything, bring a salted pot of water to a boil.

• 1 pkg whole wheat spaghetti (or any pasta of your choosing!)

• 14 oz. can of artichoke hearts (chopped)

• 1 cup baby tomatoes (halved)

• 1/2 cup green bell better (chopped into small pieces)

• 1/2 cup kalamata olives (halved)

• 1/2 of a fresh jalapeno (chopped into small pieces) I prefer using fresh vs. jarred because the flavor really comes out when you heat it later in the recipe (and it has less of a vinegar taste)

• 1/4 lb. genoa salami (sliced thinly from the deli, or grab a pack of pre-sliced meat at the grocery store)

• 1 pkg (4 oz) cubed prosciutto

• 1 tbsp distilled white vinegar

• 2 tbsp olive oil

• 1 tsp dried basil

• 1 tsp red pepper flakes

• Dash of pepper

1. Grab a large mixing bowl. If you catch yourself saying “oh, this should work…,” put the bowl down and grab the next size up. I promise you, the bigger the bowl the better. This pasta takes up a lot of space and you’ll need the extra room when it comes time to mix in all the ingredients.

2. Rinse the baby tomatoes, artichoke hearts, kalamata olives and bell pepper.

3. Slice the tomatoes and kalamata olives in half and chop the artichoke hearts and bell pepper into small(ish) pieces. Throw these ingredients into your large mixing bowl.

4. Slice the jalapeno in half and remove the seeds and chop into smaller pieces.

5. At this point, check your water to see if you can throw your pasta in to start the cooking process. Once it’s al dente, remove and strain the pasta. Let cool and save for later.

6. Heat a bit of olive oil (about 1 tbsp) in a cast iron skillet on low to medium heat If you don’t have a cast iron skillet, any pan will work

7. Once the oil is heated, throw in your prosciutto and chopped jalapeno. Sauté until the prosciutto is crispy and empty into the large mixing bowl be sure to include all the yummy oil from the pan

8. Throw your pasta into the large mixing bowl. Add your distilled white vinegar, olive oil, basil, red pepper flakes and pepper. Mix well to make sure everything is evenly combined.

Optional: pour yourself a nice glass of red to go with it!