This was created on a whim when I didn’t know what to make for dinner after I forgot to pull the meat out of the freezer in the morning for a big batch and ran out of time. It was quick and everyone LOVED it (I mean really…what’s not to love…peperoni & pasta?!). This recipe serves 4.

  • 1T oil from sundried tomatoes
  • 1 onion, chopped finely
  • 2 cloves of garlic
  • 2T sundried tomatoes (drained)
  • 4 stalks of celery, chopped
  • 1 red pepper, chopped
  • 2C mushrooms, sliced (can be omitted, but we love mushrooms)
  • 8 turkey peperoni sticks, chopped
  • 4T tomato paste
  • 2T water
  • 1T basil
  • S&P
  • 12-15 kalamata olives, pitted and sliced
  • 2C cooked pasta

Get your pasta cooking per the package instructions (I used ancient grains Penne). Then in a large non-stick pan heat the oil to medium heat and cook the onion & garlic until it’s fragrant. Add in the sundried tomatoes, celery, pepper and mushrooms. Cook until tendercrisp. Add in the peperoni, tomato paste, water, basil and S&P and then add in the pasta.

I served it up with a side salad to add more veggies to my meal.