Ingredients:
1/2 lb spaghetti
1 tablespoon olive oil
1 large onions, sliced
2 garlic cloves, minced
1/2 lb pepperoni, sliced and quartered
2 large bell peppers, sliced ( any color)
1 (16 ounce) cans diced tomatoes
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon salt (optional)
1/4 teaspoon cracked black pepper
1/2 cup parmesan cheese
Directions:
Cook pasta until al dente.
Drain well.
Meanwhile, make the sauce.
Heat non-stick deep skillet or dutch oven.
Add oil and sliced peppers, onions, pepperoni& garlic; saute until veggies are crisp-tender.
Drain if your pepperoni is very fatty.
Stir in tomatoes with juice, oregano, basil, pepper& salt, if desired.
Cook over medium heat just until hot, then toss with pasta.
Sprinkle with parmesan cheese, toss& serve.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.