One-pot pepperoni pizza pasta

Pepperoni pizza, but make it pasta.
Pepperoni pizza, but make it pasta. Photo: Katrina Meynink
Difficulty
Easy
Dietary
Kid-friendly

If the order of the day is easy, cheesy and delicious, this is your answer. It's comfort in a Dutch oven. You can adjust the spiciness of the pepperoni you use to make this an all-ages dinner.

Ingredients

1 tbsp olive oil

2 small brown onions, diced

3 garlic cloves, finely chopped

1 tbsp dried oregano

¼ cup olive tapenade plus 1 tbsp to drizzle

½ cup semi-dried tomatoes, drained

500g tomato passata

1 cup white wine

500g dried short pasta (I used casarecce)

3 cups water (or vegetable or chicken stock)

1 cup grated parmesan

175g buffalo mozzarella, sliced

120g pepperoni

salt and pepper to season

basil leaves to scatter

Method

1. Preheat the oven to 175C fan-forced (195C conventional).

2. Place a Dutch oven over medium heat. Add the olive oil and once shimmering, add the onion and sweat for 1-2 minutes or until translucent. Add the garlic and oregano and cook for another 1-2 minutes. Add the quarter cup of olive tapenade and stir until the onion mixture is coated. Add the semi-dried tomatoes, passata and white wine and stir to combine.

3. Pour in the pasta and stir to coat, then add the 3 cups of water (or stock, if using). Stir to combine then top with the parmesan, mozzarella and pepperoni, and drizzle with the extra tablespoon of tapenade. Place in the oven for 25 minutes or until the pasta has absorbed the liquid and cooked through and the cheese has melted and lightly browned on top.

4. Remove, season with salt and pepper, scatter with a few basil leaves and serve.