A delightful twist on the classic spaghetti dish, combining the flavors of pepperoni and fresh vegetables in a savory tomato sauce.
Bring a large pot of water to a boil, then cook the spaghetti until al dente according to package instructions.
Add a pinch of salt to the boiling water for better pasta flavor.
Drain the cooked spaghetti and set aside.
Toss the drained spaghetti with a little olive oil to prevent sticking.
Heat olive oil in a deep skillet over medium heat.
Ensure the skillet is hot enough to sizzle when adding ingredients.
Add the sliced bell pepper, onion, and garlic to the skillet, and sauté until the vegetables are tender.
Stir frequently to prevent the garlic from burning.
Add the sliced pepperoni to the skillet and cook for another 2 minutes.
If the pepperoni releases too much oil, you can drain some before proceeding.
Stir in the diced tomatoes, oregano, basil, salt, and black pepper. Simmer for 5 minutes.
Taste the sauce and adjust seasoning as needed.
Combine the cooked spaghetti with the sauce in the skillet, tossing to coat evenly.
Ensure the pasta is well coated with the sauce for maximum flavor.
Serve the pasta topped with grated Parmesan cheese.
Serve immediately for the best taste and texture.
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