Pepperoni Pizza in a Pasta Dish

Pepperoncini Pasta

It's like a pepperoni pizza turned into a one pot pasta dish.  The sauce with the crushed tomatoes had such great flavor.  I substituted turkey pepperoni to make the dish even lighter, the only issue will be you may have to add a little oil since the pepperoni won't give you any.  The pepperoncini peppers were okay in the pasta but weren't my favorite.  I would use a lot less or substitute some black olives and green bell peppers (like a supreme pizza).   If anchovies scare you then leave them out (all they do is add a little more saltiness). 

Recipe

1medium carrot, grated

1 garlic clove

1 can 28oz whole plum tomatoes

3 tbsp love oil

Salt & pepper

1lb penne pasta

4oz penne pasta

4 pepperoncini peppers, thinly sliced

1 anchovy filet finely chopped

1/2 cup fresh flat-leaf parsley chopped

In food processor pulse garlic and carrot until fine. Add tomatoes with their juice, 2 tbsp oil, 1/4 tsp salt, 1/4 tsp pepper and pulse.  Transfer to saucepan and simmer 20 minutes. Cook pasta, drain and return to pot. In large skillet heat remaining oil. Add pepperoni and cook 3 min. Add pepperoncini and anchovy and toss. Add sauce, pepperoni mix and parsley to pot, toss and serve.