Spaghetti Pepperoni Recipe
Ingredients
| Onions | 3 Medium (For the sauce:) | |
| Garlic | 2 Clove (5gm) (For the sauce:) | |
| Green pepper | 1 (For the sauce:) | |
| Pepper red | 1 (For the sauce:) | |
| Olive oil | 2 Tablespoon (For the sauce:) | |
| 1 X 425 g/15 oz can chopped plum tomatoes | ||
| Tomato puree | 1 Tablespoon (For the sauce:) | |
| Oregano | 1 Tablespoon, chopped (For the sauce:) | |
| 2 fresh bay leaves or 1 dried bay leaf | ||
| Ground black pepper | 1 To taste (For the sauce:) | |
| 300 to 350 g/10 to 12 oz spaghetti | ||
| Salt | To Taste | |
Directions
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.
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.
Chef
