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Muffuletta Pasta Recipe

Muffuletta Pasta Recipe photo by Taste of Home

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A friend gave me this recipe when she learned that I love muffuletta sandwiches. Very rich and filling, this easy skillet supper goes together quickly on a busy weeknight. Serve with some cheesy garlic bread. —Jan Hollingsworth, Houston, Mississippi

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Muffuletta Pasta Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

15 10 25

Ingredients

1 package (16 ounces) bow tie pasta
1 bunch green onions, chopped
2 teaspoons plus 1/4 cup butter, divided
1 tablespoon minced garlic
1 package (16 ounces) cubed fully cooked ham
1 jar (12.36 ounces) tapenade or ripe olive bruschetta topping, drained
1 package (3-1/2 ounces) sliced pepperoni
1 cup heavy whipping cream
2 cups (8 ounces) shredded Italian cheese blend

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, saute onions in 2 teaspoons butter until tender. Add garlic; cook 1 minute longer. Add the ham, tapenade and pepperoni; saute 2 minutes longer. Cube remaining butter; stir butter and cream into skillet. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 3 minutes.
Drain pasta; toss with ham mixture. Sprinkle with cheese. Yield: 8 servings.

Nutritional Facts 1-1/2 cups equals 739 calories, 48 g fat (21 g saturated fat), 119 mg cholesterol, 1,638 mg sodium, 48 g carbohydrate, 2 g fiber, 27 g protein.

Originally published as Muffuletta Pasta in Simple & Delicious March/April 2009, p37

Storing Pasta

I store all my pastas in canning jars rather than the opened boxes. The pasta stays fresher, and the jars stack nicely, too, conserving pantry space. When I’m preparing my grocery list, I can see what I need at a glance. —Laurie S., Gettysburg, Pennsylvania

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Muffuletta Pasta

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Reviewed on Jan. 26, 2012 by interpretermom

YUM! I could not find the tapenade and then I found an equivalent and it was $7 so I made my own (green olives, garlic, parsley and olive oil). It was super yummy!

Reviewed on Oct. 12, 2011 by danielleylee

Really good pasta. My husband loved it. Tasted like a muffuletta, definitely will be making it again. This recipe cuts in half well.

Reviewed on May. 16, 2011 by trixiejo302

OK - I will try this recipe again and I will follow the suggestion of the other reviewer and make my own mixture of olives and possibly red peppers. I used purchased tapenade and it was really really bad but all of the other flavors were very nice. I gave this recipe a 3 out of 5 just because I'm sure there is someone out there who would enjoy it with pre made tapenade. Like I said, I will try this one more time but this batch went down the garbage disposal.

Reviewed on Jun. 01, 2009 by valanddansmith

I absolutely LOVED this recipe, although I did have to make a few changes based on what I had on hand. I used salami rather than pepperoni and yellow onion instead of green onions. Also, since I don't like tapenade anyway, I used a mixture of green and ripe black olives, and roasted peppers. It turned out great and I can't wait to start on the leftovers! Delicious!!