Antipasto Pasta

So, you made the antipasto platter and there’s some left over.  Not enough to make a new platter, but too much to throw away.  What now?  Well, if you’re me, you throw the peppers, tomatoes and olives in a pan with some olive oil and garlic.  Cook some pasta.  Add a little of the pasta water to the pan for a saucier consistency.  Add some freshly chopped oregano and basil to liven things up a little.  Toss the contents of the pan and the leftover mozzarella with the pasta.  Grate a little parmesan and grind some pepper over the top and voila!  Almost instant dinner.  Virtually no work and you didn’t have to throw anything away!

Good? Really, better than it deserves to be.  Sweet peppers, salty olives, earthy oregano.  Yum!
Easy? Please, boiling the water is the hardest part of this.
Good for company? Well, you’re not likely to have enough left from your platter to feed a crowd, but if you do have at it!
Special shopping? No way. This is leftovers transformed.

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