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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Pepperoncini & Olive Penne Pasta Dish Recipe

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This recipe for Pepperoncini & Olive Penne Pasta Dish is from The TCGC Ladies Recipe Collection , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box Penne Pasta
1tsp chopped garlic (from a jar, not fresh)
1/4 cup olive oil
1 cube of butter
1 - 4.5oz jar of basil in oil (not pesto)- do not drain (found in produce section at store)
1 - 8oz jar of julienned sun dried tomatoes in oil- mostly drained
1 - 16oz jar of mild pepperoncini peppers-drained
1 - 12oz jar of kalamata olives pitted-drained
Directions:
Directions:
Note- I use the brand Mezzetta for almost all products.
1/4 cup olive oil + 1 cube of butter melted in a deep skillet or Dutch oven.
Add 1 heaping teaspoon of chopped garlic (from jar- not fresh) and simmer 5 minutes.
Add the rest of theingredients and simmer covered for 20-30 minutes, stirring occasionally, until the pepperoncini is soft and puffy:

Meanwhile cook a box of Mezze Penne pasta, drain well and combine all ingredients.
Serve hot with freshly grated Romano cheese as a main course with crusty bread. Or cool and serve as a side dish. If refrigerated -bring to room temp before serving
Personal Notes:
Personal Notes:
Note- I use the brand Mezzetta for almost all products.
Goes well with steak, fish, or anything really.
BUON APPETTITO!

 

 

 

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