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Pepperoni Penne Pasta


  • 8 oz. uncooked penne or multigrain penne pasta
  • 4 oz. sliced pepperoni
  • 2 cups chopped fresh tomatoes
  • 1/3 cup pitted chopped kalamata olives
  • 1/4 cup olive oil
  • 1 large clove garlic, minced
  • 1/2 cup grated Parmesan or Romano cheese
  • 1/4 cup chopped fresh basil
  • Additional chopped fresh basil (optional)


  • 1. Cook pasta according to package directions for al dente; rinse, drain. Set aside.
  • 2. Meanwhile, stack pepperoni; cut crosswise in half and lengthwise into 1/4-inch pieces, forming strips.
  • 3. Combine tomatoes, olives, olive oil and garlic in large bowl. Add pasta, pepperoni, cheese and basil; toss well.
  • 4. Serve warm or at room temperature. Garnish with additional chopped basil.
  • Nutritional information per serving: Calories 603; Total Fat 38g;
  • Saturated Fat 10g; Trans Fat 0g; Cholesterol 42mg; Sodium 994mg;
  • Total Carbohydrate 46g; Dietary Fiber 2g; Total Sugars 4g; Protein 18g