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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!


  • 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!

Categories: Main Dish  Pasta  Stove  Vegetable 
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