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Spaghetti Pepperoni Recipe
|Garlic||2 Clove (10 gm)|
|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)|
|Ground black pepper||To Taste|
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
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.