Ok, ok, I know this isn’t really a recipe sharing kind of website. And since I’m mostly anti-cooking anyway, me sharing a recipe is the height of irony. But who cares? Because this make-it-your-way pasta dish can be made in just minutes – really – and who couldn’t use more of those kinds of meals? Plus, it’s so good and easy that it’s perfect when you need to throw something together before soccer practice or when you need to look like you worked really hard making something delicious for your new mom friend.
Some of you who cook often probably already know about this recipe. But I didn’t until a friend told me about it. And now I pass the joy along to you.
Stuff You Need to Make It
1 cup pepperoni (look for some without nitrates such as Applegate; www.applegate.com)
1 medium green pepper, diced
1 jar Italian pasta sauce (I used Muir Glen Organic Roasted Garlic.)
1/3 cup sliced black olives (I found that the brand Lindsay makes a natural version with fewer scary preservatives – available at my mainstream grocery store.)
1 small onion, chopped
1 box rotini pasta, cooked and drained
1 cup shredded mozzarella (omit the cheese and you’ve got a dairy-free dish!)
You can also add any other meats or veggies you like on your pizza. Throw it in the pan instead of on a crust!
What to Do
1. Cook the pepperoni, pepper and onion in a skillet over medium heat until pepper is slightly tender.
2. Add sauce and olives. Bring to boil; reduce heat and simmer 10 minutes.
3. Stir in the cooked pasta and mozzarella cheese. Sprinkle with black pepper if desired. Serve with wine.
Brooke Bernard is an editor and mother of 2 who is always in favor of dinners that kids love and adults don’t mind so much either. You’ll find her blogging here at Mamas Against Drama most Wednesdays.