Pepperoni Caper Pasta

    40 minutes

    This is a quick and satisfying pasta with an assertive sauce flavoured with olives, pepperoni and capers.

    26 people made this

    Serves: 6 

    • 2 tablespoons olive oil
    • 1 clove garlic, crushed
    • 1 onion, diced
    • 1 large tomato, cubed
    • 1 cup kalamata olives, pitted and chopped
    • 1/3 cup sliced pepperoni, cut into strips
    • 1/2 cup sliced fresh mushrooms
    • 2 tablespoons capers
    • salt and pepper to taste
    • 500g pasta
    • 1 cup smoked mozzarella cheese, cubed

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

    1. In a large frypan 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 and simmer until heated through.
    3. Meanwhile, bring a large pot of lightly salted water to a 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.

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    Reviews in English (21)


    I'm not sure about kids, but my guests loved it and insisted they take the recipe home! I chose it because I was craving capers, and it worked. Its heavy on the olives, but my husband who doesn't like olives even raved! Great social dinner for casual guests.  -  17 Oct 2000  (Review from Allrecipes USA and Canada)


    This was O.K. as directed but would probably forgo the capers next time, or at least use less. Thanks for sharing.  -  22 Oct 2002  (Review from Allrecipes USA and Canada)


    I substituted Italian Sausage for the peperoni, it was fantastic.  -  06 Nov 2000  (Review from Allrecipes USA and Canada)