Muffuletta Pasta

Name: Muffuletta Pasta
Ingredients: 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

12 ingredients

2 steps

Ingredients

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

Directions

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.