Muffuletta Pasta
Transform your weeknight dinner routine with bold, Italian-inspired flair by making Muffuletta Pasta! This irresistible dish combines the iconic flavors of the classic New Orleans muffuletta sandwich with al dente penne, making it a creative and satisfying twist on pasta night. Brimming with a medley of briny olives, tangy capers, roasted red peppers, and smoky cured meats like genoa salami and mortadella, every bite bursts with zesty goodness. Melted provolone cheese provides a rich, creamy coating, while fresh parsley and a splash of red wine vinegar brighten the dish beautifully. Ready in just 35 minutes, Muffuletta Pasta is perfect for busy evenings or casual entertaining, and it pairs wonderfully with crusty bread and a fresh salad. For fans of Mediterranean flavors and one-skillet meals, this easy and flavorful pasta recipe is a must-try!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp extra virgin olive oil
- 3 garlic cloves, minced
- 1 cup green olives, sliced
- 1 cup kalamata olives, sliced
- 1 cup roasted red peppers, chopped
- 4 oz genoa salami, diced
- 4 oz mortadella, diced
- 1.5 cups provolone cheese, shredded
- 0.25 cup fresh parsley, chopped
- 2 tbsp capers, rinsed and drained
- 2 tbsp red wine vinegar
- 0.5 tsp crushed red pepper flakes
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water, and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
Add the sliced green olives, kalamata olives, and chopped roasted red peppers to the skillet. Stir to combine and cook for 2-3 minutes.
Stir in the diced salami and mortadella, cooking until they are slightly browned and heated through, about 3 minutes.
Reduce the heat to low and add the drained pasta to the skillet. Toss to combine all the ingredients.
Gradually stir in the shredded provolone cheese, allowing it to melt and coat the pasta. If the mixture seems too dry, add a little of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Sprinkle in the chopped parsley, capers, red wine vinegar, and crushed red pepper flakes. Stir to combine.
Season the pasta with salt and black pepper to taste. Adjust the seasoning as needed.
Serve the muffuletta pasta warm, garnished with extra parsley if desired.
Nutrition Facts
Calories |
3779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.1 g | 298% | |
| Saturated Fat | 71.2 g | 356% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 289 mg | 96% | |
| Sodium | 14664 mg | 638% | |
| Total Carbohydrate | 315.5 g | 115% | |
| Dietary Fiber | 44.0 g | 157% | |
| Total Sugars | 15.0 g | ||
| Protein | 131.7 g | 263% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1758 mg | 135% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 2510 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
