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Monday, February 15, 2010

Hearty Italian Pasta


2 tablespoons butter
2 teaspoons minced garlic
1 cup chopped red peppers
1 cup sliced mushrooms
25 pepperonis

20 large black olives
1 (8 oz.) can tomato sauce
1/2 teaspoon salt

12 oz. dry pasta, cooked

In a large saucepan melt the butter on medium heat.  Sautee the garlic, peppers, and mushrooms until fork tender.  Add the remaining ingredients and cook until heated through.  Pour mixture into a blender and puree until smooth.  Serve over pasta with parmesan. 

*I had some left over ingredients one night and was trying to decide how to serve them to my kids.  The answer was simple, BLEND IT!  Sure enough they ALL gobbled it up.  Even my daughter who doesn't even like pepperoni licked her plate.  I avoided telling my spouse what was inside until after he ate it.  He was shocked at the simplicity seeing that the taste had a lot of depth.  Have fun!  Optional- You could coat the noodles with this sauce and then add some fun ingredients such as cubes of cheese, green onions...

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