I've got another stovetop recipe to share - yay! Raise your hand if you are loving these summer stovetop recipes. Me! Me! They are not only super easy, perfect for weeknight meals but they don't require turning on the oven. Which, in my house, is always a good thing to avoid since flipping on the oven usually heats up my house pretty quickly. This is another recipe from my new favorite cookbook, 101 Stovetop Suppers from Gooseberry Patch. I am in love with this cookbook! I have many of the recipes dog-eared. It came at a perfect time since I am always on the search for these types of recipes not only because it's summer but because many of these recipes don't require dirtying up a bunch of pots and pans to cook!
I did tweak this recipe just a bit because I wanted to use up some tomatoes from my garden. I've got grape tomatoes coming outta my ears so I decided to use those instead of the red peppers (my peppers did not do well this year, sadly). But that is what is wonderful about this recipe. Add in whatever you like. Green peppers, tomatoes, mushrooms, zucchini and squash would also work well in this dish.
2 tbsp. olive oil
1 small onion, diced or sliced (however you prefer)
3-4 garlic cloves, minced
1 cup sliced grape tomatoes
1 (5 oz.) package sliced pepperoni, cut into strips
1-1/2 tsp. dried basil
1-1/2 tsp. dried oregano
1 tsp. Italian seasoning
1 tsp. garlic powder
salt & pepper (to taste)
1 (8 oz.) 3-cheese tortellini pasta, cooked
grated Parmesan cheese (garnish)
Note: This is a (7 oz.) package of pepperoni. I used about 3/4 of this package. Also, I already had some jarred minced garlic, so I used 3 tsp. of the jarred garlic instead of the fresh garlic cloves.
Heat oil in a large skillet over medium heat. Saute onion until translucent.
Add in garlic and tomatoes, cook for just a couple of minutes so garlic doesn't burn.
Add remaining ingredients, stir well and cook for about 5 more minutes (until everything is warmed and heated through).Garnish with Parmesan cheese. Serves 4 to 6.
Printable Recipe HERE