Pepperoni Pasta Toss

By Addie

“Kids love pasta and they love pepperoni. They’llgo wild over this hearty dish full of both theirfavorites.”

Ingredients

• 8 oz. corkscrew pasta
• 1 Tablespoon olive oil
• 3 cloves garlic, minced
• 1/2 cup chopped onion (about 1 small)
• 1/2 cup chopped green bell pepper (about 1/2 medium)
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1 can (28 oz.) whole peeled tomatoes, undrained
• 1/3 cup tomato paste
• 1 cup pepperoni, coarsely chopped
• 1/4 cup thinly sliced fresh basil leaves, divided
• 1/4 cup grated Parmesan cheese

Preparation

Step 1

Cook the pasta according to the package directions. Drain well.


Meanwhile, heat the oil in a large saucepan over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the onion, bell pepper, salt and red pepper flakes and cook, stirring occasionally, until softened, about 6 minutes.

Stir in the tomatoes. Coarsely crush the tomatoes with a wooden spoon. Stir in the tomato paste and bring to a boil. Simmer until thickened, 5–10 minutes. Stir in the pepperoni, 2 tbsp. basil and the cooked pasta.


Remove from heat. Sprinkle with the Parmesan and remaining basil. Serve immediately.
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Great Ideas:

For even more flavor in this pasta dish, substitute canned San Marzano whole peeled tomatoes for the tomatoes in this recipe. They are available at most supermarkets.