Emma’s Punch Packing Pepperoni and Olive Pasta

If the ingredients list sounds random, that’s because it is. This is a result of emptying out my fridge of all the crap I accumulate every week. I find pasta is the best carrier for those occasions when you have stuff lurking around the back of your fridge that needs to be eaten.

I was very pleasantly surprised that this worked out so well, it’s extremely quick and easy to rustle up. I threw this together in 10 minutes after coming back from the gym absolutely starving and needing a quick feed. The flavours in this are quite bold and strong so definitely for someone who likes a kick.

Instructions

Step 1

Only five ingredients needed, but you can switch in or out what you like depending on what you have in your fridge. Bacon works well in place of the pepperoni. As the flavours are quite bold you could swap the feta for mozzarella, if you wanted to mellow it out a little.

Step 2

Add the spaghetti to a pot of boiling, salted water and cook for just 2 minutes less than the packet instructions to keep it al dente.

Step 3

Slice your pepperoni finely.

Step 4

Slice up the olives into little pieces.

Step 5

Fry for just a few minutes until it is golden on each side and the fat starts leaking out. (The fat from the pepperoni tastes amazing and so no need for sauce here, just the ingredients and a little of this fat and cooking water to hold it together).

Step 6

Drain your pasta once it's cooked. Hold on to some of the water that the pasta was cooked in for later.

Step 7

Throw the drained pasta, feta, olives and some torn basil leaves to the pan of pepperoni, stir it all together and add a little of the reserved cooking water from the pasta to loosen it out.

Step 8

Enjoy!

This is done in less than ten minutes so perfect for people who have no time to cook in the evenings. With recipes this easy in your arsenal, you’ll find your days of beans on toast or nasty takeaways will be behind you.