Penne, Pepperoni, live and Tomato Sauce

Serves 2. Preparation 15-30mins

Ingredients

175g penne pasta
1 jar Sacla' Olive and Tomato Stir Through
2 rounded teaspoons small capers, drained
2 heaped tbsp roughly torn basil plus a couple of sprigs for garnish
50g sliced pepperoni, roughly chopped

Method

Cook the pasta until al dente. Literally meaning "with a bite" this is how the Italians enjoy it. Or just go with what the pack tells you.
Prepare the sauce at the same. In a small pan, combine the Olive and Tomato sauce with the capers, basil and pepperoni and warm through over a low heat for a couple of minutes. Set aside.
Drain the pasta, reserving 4 tbsp of the water. Add the water to the sauce to dilute it a little and heat briefly. Divide the pasta between warmed pasta bowls, spoon over the sauce, garnish with the basil sprigs and serve.