Warm Pepperoni Pasta

• 1 (16 ounce) box pasta (I use Barilla Rotini)
• 1 (10 ounce) jar sun-dried tomato pesto
• 1 (4 ounce) jar capers, drained
• 1 (4 ounce) jarof sliced black olives
• 1 red pepper, diced
• 1 green pepper, diced
• 1 12 cups grape tomatoes, sliced in half
• 1 (3 1/2 ounce) package pepperoni slices, quartered
• 1 cup shredded mozzarella cheese
• 14 cup parmesan cheese, grated for topping
• 1 tablespoon olive oil

1. Cook noodles in salted water to taste.
2. Drain, cover to keep warm, and set aside.
3. Heat oil in skillet, add green and red peppers, tomatoes and saute until softened (but not limp).
4. Add pepperoni, capers, black olives, pepperoni and pesto and heat through.
5. Once warm, mix the contents of the pan with noodles and mozzarella cheese.
6. Place in serving bowl and top with Parmesan cheese.

pasta, tomato pesto, capers, black olives, red pepper, green pepper, grape tomatoes, pepperoni, mozzarella cheese, parmesan cheese, olive oil

Taken from www.food.com/recipe/warm-pepperoni-pasta-398910 (may not work)