Source: Chefs Hans Limburg, Greg Reggio, Gary Darling – Pensacola, Florida
Olive Salad
2-1/2 cups green olives
1 cup black olives
1 cup diced tomatoes
3 tablespoons diced pimiento
2 tablespoons chopped garlic
2 tablespoons basil
1-1/2 teaspoons red pepper
3/4 teaspoon black pepper
Combine all ingredients in a bowl and mix well.
Muffaletta Pasta
1-1/2 ounces ham, cut in sticks
1-1/2 ounces Genoa salami, cut in sticks
1/2 cup olive salad
2 cups cooked penne pasta
2 tablespoons Parmesan cheese
2 teaspoons toasted sesame seeds
1/2 cup provolone cheese
Chopped parsley
Sauté the ham and salami in the olive oil until lightly browned. Add the olive salad and the penne pasta and cook until the pasta is heated through. Transfer the ingredients to a serving plate and garnish with the remaining ingredients.
Servings: 4