INGREDIENTS
3 oz
Soppressata or salami
1 14 ounce can
Artichoke hearts
4
Basil, fresh leaves
1 14 ounce can
Tomatoes, no-salt-added
6
Stuffed spanish queen olives
12 oz
Penne, whole-grain
1 tbsp
Olive oil
1/2 cup
1/2-inch chunks fresh mozzarella, fresh