Pasta with Pepperoncini Pepper Sauce

I really enjoy pepperoncinis or as my family and I call them, banana peppers. They are tangy with a little sweetness to them, but not really spicy like a jalapeño. Best of all my youngest enjoys them, making it something the whole family enjoys.

Pasta can sometimes be a heavy meal, but this pasta was on the light side. It kind of reminded me of a pasta salad. It is a good warm weather pasta side dish, although I could see myself eating this as a main dish.

Pasta with Pepperoncini Pepper Sauce

Ingredients:

• 8 ounces spaghetti noodles
• 6 slices low sodium turkey bacon, chopped
• 1 small yellow onion, diced
• 2 cloves garlic
• 32 ounces canned peeled whole tomatoes
• 1/3 cup peperoncini rings (banana peppers), roughly chopped
• 1/4 cup sliced black olives
• black pepper, to taste
• 2 tablespoons grated parmesan cheese

Directions:

1. Cook the pasta according to the package directions and drain well.
2. In a large skillet, over medium heat, cook the bacon for about 5 minutes, stirring frequently until cooked but not too crispy.
3. Add in the onion and garlic and cook for 2 minutes, stirring frequently.
4. Add in the tomatoes and peperoncinis, continue to cook for about 10 minutes, stirring frequently and breaking up the tomatoes, until the liquid is mostly evaporated. Season with black pepper.
5. Stir the olives into the sauce.
6. Add the pasta to the sauce and toss until well combined.
7. Top each serving with parmesan cheese and additional peperoncinis.

Enjoy!!!

*Adapted from Cooking LSL.