1/2 lb Cavatappi
1 sm Onion, roughly chopped
3-5 cloves Garlic, chopped
1/4-1/2 c EA (basically, whatever you have- a handful or so):
stuffed Spanish Olives
Black &/or Greek Olives (pitted)
roasted Red Peppers
Sweet Wax Peppers
Sun-dried Tomatoes in oil
14.5 oz can Fire-roasted Tomatoes
1 tblsp Chili paste
1 tsp Anchovy paste (optional)
1 tsp Pepper flakes
1 tsp Caribbean Jerk seasoning (for xtra sweet 'n heat!)
1 tsp dried Sweet Basil
1 tsp Worchestershire sauce
2 tsps Sugar
Cook pasta in boiling water per pkg directions til al denté.
Heat oil in lg Dutch oven.
Sauté onions & garlic 3-5min til tender.
Add preserved veggies; cook til bubbly, stirring often.
Add tomatoes and seasonings; cook til bubbly, stirring often.
Reduce heat and simmer til pasta is done.
Drain pasta and add to veggies in pot; toss to blend well.
Serve hot off the stove with a sweet bread!
Pairs Well With
I like pickles and antipasto of all kinds, so I tend to have all sorts of things in jars in my fridge. I bought this fun pasta the other day; it's long, braided macaroni. I've been thinking about what to make of it that would be as fun and different as the pasta looks. So, I just started pulling out jars of veggies from the fridge, and this is the result! It's spicy, sweet, tangy and briny, sometimes all in the same bite!