Recipes

Cavatappi Giardiniera

Main Dish  Pasta  Stove  Vegetable 

• 1/2 lb Cavatappi
• Olive Oil
• 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
• Banana Peppers
• Sweet Wax Peppers
• pickled Cauliflower
• 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!

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!