Margherita®
Pepperoni Penne Pasta
Serve the fresh, light taste of summer all year long. This simple to make pasta dish combines ripe tomatoes, fresh basil, kalamata olives and spicy pepperoni for a pleasant and satisfying entree.
Prep Time
10 minutes
Total Time
30 minutes
Makes
4 servings
Ingredients
| 8 | ounces penne or multigrain penne pasta | |
| 4 | ounces sliced Margherita® Pepperoni | |
| 2 | cups chopped very ripe fresh tomatoes | |
| ⅓ | cup pitted kalamata or ripe olives, coarsely chopped | |
| ¼ | cup olive oil | |
| 1 | large clove garlic, minced | |
| ½ | cup grated Parmesan or Romano cheese | |
| ¼ | cup chopped fresh basil or Italian parsley |
Directions
| 1. |
Cook pasta according to package directions. Stack pepperoni; cut crosswise in half and lengthwise into ¼-inch slices forming strips. |
|
| 2. |
Combine tomatoes, olives, olive oil and garlic in a very large bowl. |
|
| 3. |
Drain pasta; add to bowl and toss well. Add cheese and basil; toss again. Serve warm or at room temperature. Garnish with additional chopped basil or basil sprigs if desired. |