4 tbsp. olive oil
1 sm. onion, minced
1 lg. clove garlic, minced
3 tomatoes, peeled and chopped
1 tsp. oregano
Salt and pepper
6 oz. grated Mozzarella
2 oz. pepperoni, slivered
8 oz. rotini

Use any pasta shape to catch morsels of the sauce. In a medium-sized pan, saute the onion in the oil until it softens. Add the garlic and stir for 1 minute. Add the chopped tomatoes, oregano, salt to taste and 6 to 8 grins of pepper. Cook over medium heat, stirring occasionally, until most of the excess moisture evaporates.

Meanwhile, bring water to boil in a large pot, add 1 1/2 teaspoons salt, then add the pasta. Cook until it is al dente, just firm to the bite. Drain and return to the pot. Toss immediately with a little olive oil, mix in the tomato sauce, half the cheese and the pepperoni.

Pour the mixture into a baking dish and top with the remaining cheese. Sprinkle with additional oregano and bake in a 400 degree oven for 10 minutes, until bubbling.