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  • 1 lb fusilli
  • Salt and pepper
  • 1/4 cup EVOO
  • 3 garlic cloves, minced
  • 3 anchovy fillets, rinsed, patted dry and minced
  • 1/4 t red pepper flakes
  • 1 cup pepperoncini, stemmed, plus 2T brine
  • 2 T capers, rinsed
  • 2 cups Arugula
  • 1 cup chopped, fresh basil
  • 1/2 cup oil-packed sun-dried tomatoes, sliced thin
  • 1/2 cup pitted kalamat olive, quartered
  • 8 OZ dry Italian-style salami ( Genoa or Soppressata) cut into 3/8" dice
  • 8 OZ fresh mozzarella cheese, cut into 3/8" dice, patted dry


Servings 8
Preparation time 20mins
Cooking time 30mins


Step 1

1. Cook pasta w/ 1 TBS salt, until pasta is tender throughout 2-3" past Al dente. Drain pasta and rinse under cold water until chilled. Drain well and tx to large bowl
2. Combine oil, garlic, anchovies, and pepper flakes in liquid measuring cup. Cover and microwave until bubbling and fragrant, 30-60 seconds, set aside.
3. Slice half of pepperoncini into thin rings and set aside. Tx remaining pepperoncini to food processor. Add capers and pulse until finely chopped, 8-10 pulses, scraping down side of bowl as needed. Add pepperoncini brine and warm oil mixture and process until combined, about 20 seconds
4. Add dressing to pasta and toss to combine. Add Arugula, basil, tomatoes, olives, salami, mozzarella and reserved pepperoncini and toss well. Season w/ S and P to taste. Serve at room temperature, but fan be refrigerated and then brought to room temp.


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