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Pasta Giardiniera

Vegetables simmered in vinegar then tossed with tagliatelle pasta, capers, basil, red pepper flakes and Parmesan cheese.
Pasta Giardiniera

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Servings: 4
Total Time: 25 minutes
Recipe by: Frankie


8 ounces tagliatelle pasta
2 TBSP extra-virgin olive oil
1/2 medium red onion, chopped
1 medium carrot, peeled and diced
1 medium celery rib, diced
1 medium red bell pepper, chopped
1 cup small broccoli florets
salt & pepper
2 medium garlic cloves, minced
2 TBSP distilled white vinegar
1/2 cup vegetable stock
1 tsp red pepper flakes
1 TBSP capers
1 TBSP fresh chopped basil
1/4 cup freshly grated Parmesan cheese


1. Start boiling a pot of water over medium-high heat for your pasta. Cook pasta and drain.

2. While the pasta cooks: Heat the oil in a dutch oven or large saute pan over medium-high heat.

3. Add the onion, carrot, celery, bell pepper, broccoli and 1/2 tsp salt to the pan. Cook, stirring occasionally, about 5 minutes.

4. Add the garlic to the pan and cook until fragrant, about 10 seconds.

5. Add the vinegar and vegetable stock to the pan. Bring to a boil then reduce heat to low. Simmer on low, stirring occasionally, about 4 minutes.

6. Add the cooked pasta to the veggies along with the red pepper flakes, capers, basil, and Parmesan.

7. Add salt and pepper to taste.

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Pasta Giardiniera

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