Pepperoni and smoked mozzarella pasta

Pepperoni and smoked mozzarella pasta


24 people made this

About this recipe: A highly satisfying Italian-inspired dish, made by tossing pasta with pepperoni, olives, mushrooms, capers, tomatoes and smoked mozzarella.

Sarah and Annette

Serves: 6 

  • 2 tablespoons olive oil
  • 1 clove garlic, crushed
  • 1 onion, diced
  • 1 large tomato, cubed
  • 135g kalamata olives, pitted and chopped
  • 75g sliced pepperoni, cut into strips
  • 35g sliced fresh mushrooms
  • 2 tablespoons capers
  • salt and pepper to taste
  • 450g pasta
  • 115g smoked mozzarella cheese, cubed

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. In a large frying pan heat the olive oil over medium high heat. Add the garlic and onion and saute until translucent.
  2. Add the tomato, olives, pepperoni, mushrooms, capers and salt and pepper to taste. Simmer until heated through.
  3. Meanwhile, bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  4. Add warm sauce to pasta and sprinkle with mozzarella cheese; mix well and serve immediately.

Smoked mozzarella cheese

Can be purchased in speciality cheese shops. If unavailable, substitute in other smoked cheese, such as Bavarian smoked.

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