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Spaghetti Pepperoni

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  Onions 3 Medium
  Garlic 2 Clove (10 gm)
  Green pepper 1
  Red pepper 1
  Olive oil 2 Tablespoon
  Canned chopped plum tomatoes 15 Ounce (One Can)
  Tomato puree 1 Tablespoon
  Chopped oregano 1 Tablespoon
  Bay leaves/1 dried bay leaf 2
  Spaghetti 12 Ounce (350 Gram)
  Salt To Taste
  Ground black pepper To Taste

To make the sauce, peel and finely chop the onions and garlic and deseed and dice the peppers.
Heat the oil and cook the onions and garlic for 5 minutes.
Add the tomatoes, with any liquid from the can, the tomato puree, herbs and seasoning.
Simmer for 10 minutes, then add the diced peppers.
Continue cooking for 10 minutes, or until the peppers are just soft.
Remove the bay leaves or leaf before serving.
Meanwhile cook the spaghetti in plenty of salted water until 'al dente'.
Strain and pile on to a heated dish or individual plates.
Top with the sauce and serve with bowls of grated Parmesan or other cheese.
Pasta is spoiled by being kept waiting, so always cook the sauce, or any accompaniments that take longer to cook before the pasta.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1935 Calories from Fat 331

% Daily Value*

Total Fat 38 g58.2%

Saturated Fat 5.9 g29.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1433.7 mg59.7%

Total Carbohydrates 363 g121%

Dietary Fiber 27.2 g108.7%

Sugars 47.8 g

Protein 66 g131.3%

Vitamin A 171.6% Vitamin C 681%

Calcium 65.6% Iron 128.1%

*Based on a 2000 Calorie diet

Spaghetti Pepperoni Recipe