Pepperoni pasta

This pepperoni pasta was first made by my first girlfriend's brother and wife during a family visit. It was so good, I have made it countless times!

Pepperoni pasta Credit: Jiwon Kim

• serves

  4

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• 2 tbsp olive oil
• 2 garlic cloves, minced
• 220 g pepperoni, cut into half-moons
• 375 g penne pasta
• 120 g baby spinach leaves
• 100 g pitted black olives, halved
• finely grated parmesan, to serve

Instructions

1. In a large frying pan, heat the olive oil. Add the garlic and sliced pepperoni and cook, stirring, until the garlic is fragrant and the pepperoni softens slightly.
2. Meanwhile, in a large saucepan of boiling water, cook the penne pasta according to the package instructions.
3. While the pasta is cooking, divide the baby spinach leaves between serving bowls.
4. Once the pepperoni and garlic are almost cooked, add the black olives to the pan, stirring for 2 minutes, or until heated through.
5. When the pasta is cooked, drain. Divide the cooked pasta between serving bowls, on top of the baby spinach leaves. Top the penne with the pepperoni, garlic and olives and sprinkle with parmesan cheese to serve.

 

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Pasta With Punch

Watch the full episode here

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Watch the full episode here

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