Author Notes
The classic fillings of the muffuletta sandwich tossed with fusilli pasta. —Riley Wofford
Ingredients
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1 pound
fusilli pasta
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2 tablespoons
olive oil
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1
yellow onion, chopped
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2
garlic cloves, minced
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1 teaspoon
chopped oregano leaves
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1/8 teaspoon
crushed red pepper flakes
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8 ounces
thinly sliced salami, chopped
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1/2 cup
chopped pitted green olives
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1/2 cup
chopped pitted kalamata olives
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1
(6 ounce) jar marinated artichoke hearts, chopped
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1 cup
shredded provolone cheese
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1/2 cup
grated Parmesan cheese
Directions
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Bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes, until al dente. Drain the pasta.
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Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 3 to 4 minutes, until softened. Add the garlic, oregano, and red pepper flakes and cook for about 30 seconds, until fragrant. Add the salami, olives, and artichokes and cook for 3 to 5 minutes, until warmed through. Add the cooked pasta, provolone, and Parmesan cheese to the pan and stir until the cheeses are melted.
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