Print
Email
Add a photoExactly as it says - a really fast pasta dish!
Ingredients
- 100g wafer-thin cut pepperoni, sliced into strips
- small handful basil to taste
- 1 chopped red chilli (or to taste)
- black pepper, crushed in pestle and mortar - 7 peppercorns or to taste
- pinch of salt
- 5 tbsp olive oil
- 200g cherry tomatoes, skins on, cleaned and cut in half
- 150g tube-pasta such as rigatone or penne
Directions
- Put on the pasta to cook in plenty of boiling hot, salted water
- Add the olive oil to a suitable frying pan over a moderate heat
- Add the chilli, peppercorns and basil
- When the wonderful smells hit your nose, add the pepperoni and stir vigorously for about a minute
- Add the tomatoes and turn the heat up, stirring vigorously for 2 minutes before reducing the heat again
- Simmer the sauce until the pasta is done (I like al dente best)
- Drain the pasta and stir thoroughly into the sauce
- Garnish with fresh basil & a very light dusting of Parmesan
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 2 servings | |
| Calories 315 | |
| Calories from Fat 300 | 95% |
| Total Fat 33.93g | 42% |
| Saturated Fat 4.69g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 83mg | 3% |
| Potassium 216mg | 6% |
| Total Carbs 3.57g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.39g | 2% |
| Protein 0.81g | 1% |
