Muffuletta Pasta

By Riley Wofford
April 5, 2014
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Author Notes: The classic fillings of the muffuletta sandwich tossed with fusilli pasta. Riley Wofford

Serves: 4

  • 1 pound fusilli pasta
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon chopped oregano leaves
  • 1/8 teaspoon crushed red pepper flakes
  • 8 ounces thinly sliced salami, chopped
  • 1/2 cup chopped pitted green olives
  • 1/2 cup chopped pitted kalamata olives
  • 1 (6 ounce) jar marinated artichoke hearts, chopped
  • 1 cup shredded provolone cheese
  • 1/2 cup grated Parmesan cheese
  1. 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.
  2. 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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