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Cavatappi Giardiniera


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

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!


Pairs Well With


Notes

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!

YUM, and I just happen to have picked up (aka: impulse buy) a bag Cavatappi at the Smart & Final last weekend, thinking "This is a cool shape, but what am I gonna do with it?" I had resigned it to a dish of mac and cheese, but this sounds MUCh better. And I too, have a plethora of jars containing various brined tidbits just lounging around my refrigerator, but they are occupying valuable real estate...

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