Recipe developed by Alanna Marise
Preparation Time: 20 minutes, Cooking Time: 40-60 minutes
For the Marinara Sauce –
- 400g tin of chopped tomatoes
- 2 T tomato paste
- 2 cloves garlic, crushed
- 1 t finely grated ginger
- 1 t dried basil
- 1 t dried oregano
For the Pasta –
- 1 T olive oil
- 100 g pepperoni, sliced
- 1 onion, diced
- 200 g penne
- ¾ c grated cheese
- Pinch of salt
To serve –
- ¼ c fresh basil leaves
- Salt and pepper, to taste
1 Heat an oven to 180°C fan bake.
2 In a pot of boiling, salted water add the penne and cook until al dente. Drain off water and leave to cool in pot temporarily.
3 Heat a frying pan with the olive oil then add the onions and sauté until clear and softened.
4 Add all the ingredients for the Marinara Sauce in order listed then finish with the pepperoni.
5 Cook sauce for five minutes or until heated through then combine with the penne.
6 Place in an oven proof baking dish then sprinkle with cheese. Bake until cheese is golden and crispy (about 30 minutes).
7 Serve with basil and salt and pepper.
*A green salad or steamed green vegetables would be a good side dish to this meal.
Have you tried this out? Be sure to tag me in any and all Instagram posts if you give this a go! (@lana_holla and #splatteredapron) I would love to see how yours turns out!