1 medium green pepper, cut into 2-inch-long strips
½ cup thick sliced pepperoni
2 cups pasta sauce
1/3 cup ripe olives
4 cups corkscrew pasta
1 cup shredded mozzarella cheese
Paremesan cheese
Cook pepper and pepperoni in medium skillet over medium heat until pepper is tender-crisp, stirring often.
Add pasta sauce and olives. Heat to a boil. Cover and cook over low heat 10 minutes.
Stir in pasta and mozzarella cheese. Serve with parmesan cheese.
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