Chungles Pasta Recipe -
Chungles Pasta Recipe
  • READY IN 40 mins

Chungles Pasta

Recipe by  

"A pepperoni, olive, mushroom and caper sauce tops a pound of your favorite pasta. An eccelectic mix of ingredients that combine to make a quick and satisfying pasta dish."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. In a large skillet heat the olive oil over medium high heat. Add the garlic and onion and saute until translucent.
  2. Add the tomato, olives, pepperoni, mushrooms, capers and salt and pepper to taste and simmer until heated through.
  3. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  4. Add warm sauce to pasta and sprinkle with mozzarella cheese; mix well and serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Jul 30, 2003

I'm not sure about kids, but my guests loved it and insisted they take the recipe home! I chose it because I was craving capers, and it worked. Its heavy on the olives, but my husband who doesn't like olives even raved! Great social dinner for casual guests.

Most Helpful Critical Review
Dec 02, 2005

I liked using pepperoni & the kalamata olives but this really needed a sauce of some kind. used white wine but that didn't help. Also used spaghetti noodles which I would not recommend.


24 Ratings

Jul 30, 2003

This was O.K. as directed but would probably forgo the capers next time, or at least use less. Thanks for sharing.

Jul 17, 2003

I substituted Italian Sausage for the peperoni, it was fantastic.

Jul 30, 2003

I really enjoyed this meal! Easy to make. The ingredients fit together well in terms of taste and everyone at our house just loved it. A nice bottle of wine and a little bread made a wonderful start to the evening.

Mar 08, 2005

What confused me and my husband was that there was no real sauce in which to simmer all the goodies that went into this 'sauce'! So we decided to add some white wine (to get the juices out of the tomatoes) and then it all took off! It was great! I decided to be adventurous with the cheeses and added a mix of primasalata (a harder version of a somewhat salty ricotta), mahon (a spanish cow's milk cheese), and some drunken goat cheese...well, I bet it would be great with any kind of mix of random cheese you have somewhere in your fridge! Other changes: I added more mushrooms ('cause I had extra), cut the capers in half, and rinsed the kalamata... and it still didn't need extra salt! My husband is Calabrian and he thinks it's own of the better pasta dishes he's ever had! Wierd, but... there you have it!

Jul 17, 2003

i love this recipe! it's easy, fast, and delicious!

Feb 03, 2005

I've been making this recipe for over a year now - it is a FAVORITE!! I use Smoked Gouda instead of mozzerella (has more flavor). You do have to be a fan of capers and kalamata olives to really enjoy.


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  • Calories
  • 517 kcal
  • 26%
  • Carbohydrates
  • 62.3 g
  • 20%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 21.4 g
  • 33%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 18 g
  • 36%
  • Sodium
  • 782 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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