A fairly quick and simple dish that takes next to no time to prepare.
Preparation time – 25 mins
200g of wholemeal pasta, penne or fusilli
8 slices of pepperoni, diced
Half an onion, diced
Half a red pepper, diced
1 tin of chopped tomatoes
Handful of spinach
2 cloves of garlic, crushed
1/4 teaspoon of nutmeg
Salt and Pepper to taste.
Firstly, add a table spoon of olive oil to a deep frying pan on a medium heat, making sure the olive oil is coating the bottom of the pan. Then add your diced onions, one of the crushed garlic cloves, the red pepper and the nutmeg. The nutmeg really brings out the sweetness of the tomatoes, which complements the smoky spice of the pepperoni. Gently stir until the onions have softened and then add the pepperoni. Turn the heat down low and continue to stir gently. Add a sprinkle of salt and a drop of olive oil to a medium sized pan and then add your pasta. pour 600ml of boiling water in the pan and simmer for 10-12 minutes.
After your pasta is nicely simmering, add your chopped tomatoes to the pepperoni stirring it in thoroughly. put the lid on the frying pan and leave it until the pasta is done. When the pasta is cooked, drain it and then add the pepperoni sauce to the pasta.
To garnish, quickly rinse the frying pan, adding 1/2 a tablespoon of olive oil and the remaining garlic clove and on a low heat add the spinach, working it around the pan as it wilts to cover in the garlic. add this on top of your pasta once it has been served into bowls/on plates. Salt and pepper to taste, and Parmesan if desired.