Subscribe To Newsletter
Subscribe to the Holi Cannoli Foods list to receive updates on new arrivals, special offers and our promotions.
This take on the classic Italian pasta dish Puttanesca employs giardiniera while skipping olives and capers. The result was delicious and with a clear kick! To dial back the spiciness, mild giardiniera will substitute in nicely, bringing much of the same flavor profile.
1 tbsp butter
1 small yellow onion, diced
1 7oz jar sun dried tomatoes, roughly chopped
1 29oz can crushed tomatoes
1 tbsp tomato paste
½ cup grated parmesan cheese
½ cup shredded parmesan cheese
1 – 1 1/2 cups Poppy’s Giardiniera with oil
1 lb pasta of your choice
1 tbsp minced garlic
1 tbsp Italian seasoning
1 tsp seasoned salt
1 tsp black pepper
1 tbsp sugar
1. Heat butter in a large sauté pan over medium heat until melted, then add diced onion. Sauté 5-6 minutes until onions are translucent and just starting to brown.
2. Bring large pot of water to boil, then add 1 tbsp salt and drop in your pasta. Cook the pasta according to the package's directions. Drain.
3. Once onions are translucent, add chopped sun dried tomatoes, tomato paste, minced garlic and Poppy’s Giardiniera with oil and sauté for 4-5 minutes until the ingredients have combined nicely and are bubbling.
4. Add crushed tomatoes, Italian seasoning, seasoned salt, black pepper and sugar. Stir to combine and lower heat.
5. Simmer for 10 minutes until combined and thickened.
6. Stir in grated parmesan cheese and cook for 1 minute, then turn off the heat.
7. Add cooked pasta and stir to combine.
8. Top with shredded parmesan cheese and serve.
