Cook 1 lb spaghetti as directed on the package. Drain.
Simmer 3 Tblsp EVOO in a frying pan. Add 2 cloves of chopped garlic, a twist of freshly ground pepper, 1 cup of halved artichoke hearts, 3 Tblsp sliced sun dried tomatoes. Sun dried tomatoes in oil should be drained first. also add 1 Tblsp Formato Brothers Hot Pepper Spread.
Drain pasta, add it to saute pan, mix together briefly, plate the mixture & sprinkle with grated parmesan cheese. Your guests will oooh & aaah when they see this colorful dish presented to them.
In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until al dente, about 10 minutes. Drain pasta in a colander, reserving 2 tablespoons of the pasta water. The reserved pasta water will help create the sauce. Do not rinse pasta with water — you want to retain the pasta’s natural starches so that the sauce will stick.
In a large sauté pan, heat olive oil over medium heat. Add the garlic and sauté until light brown and fragrant. It’s important not too burn the garlic or else it will become bitter. Add the entire bottle of Formato Brothers Mild Giardiniera to the oil and garlic in the sauté pan. Add the red pepper flakes and sauté for 1 minute. Carefully add the reserved pasta water and stir to combine. Place the drained pasta back into the large pot along with the Mild Giardiniera sauce from the sauté pan and mix well for 1 minute. Heat briefly on low setting.
Remove the pot (that originally was used to cook the pasta) from low heat. Empty the combined pasta and sauce mixture onto a large serving platter, top with fresh herbs and chopped tomatoes.
Gary & Peggy Marino adding tomatoes to the Marino Maccheroni.
Cook one 12 oz bag Penne Rigati as directed on the package. Drain
Heat 1-2 Tblsp oil from a jar of Formato Brothers Hot Pepper Spread in a very large skillet. Add 1 large onion, chopped. Saute for 3 miutes. Add 1/2 cup chopped green pepper & continue to saute until soft.
Remove casings from 2 -3 five inch pieces of Italian sausage. Break up into pieces & add to skillet.
Saute until sausage is brown.
Add 2 cloves of chopped garlic, liberal amounts of oregano, garlic powder, salt & pepper to taste.
Add 16 oz tomato sauce & 4 oz water. Add the pasta. Stir & cook all a little longer.