Pepperoni Pizzaghetti

• 1/2 lb spaghetti
• 1 tablespoon olive oil
• 1 large onion, sliced
• 2 garlic cloves, minced
• 1/2 lb pepperoni, sliced and quartered
• 2 large bell peppers, sliced (any color)
• 1 (16 ounce) can diced tomatoes
• 1 teaspoon oregano
• 1 teaspoon basil
• 1/2 teaspoon salt (optional)
• 1/4 teaspoon cracked black pepper
• 1/2 cup parmesan cheese

1. Cook pasta until al dente.
2. Drain well.
3. Meanwhile, make the sauce.
4. Heat non-stick deep skillet or dutch oven.
5. Add oil and sliced peppers, onions, pepperoni& garlic; saute until veggies are crisp-tender.
6. Drain if your pepperoni is very fatty.
7. Stir in tomatoes with juice, oregano, basil, pepper& salt, if desired.
8. Cook over medium heat just until hot, then toss with pasta.
9. Sprinkle with parmesan cheese, toss& serve.

olive oil, onion, garlic, pepperoni, bell peppers, tomatoes, oregano, basil, salt, cracked black pepper, parmesan cheese

Taken from www.food.com/recipe/pepperoni-pizzaghetti-24984 (may not work)