8 oz. thin spaghetti
1-1/2 c. California Sun-Dry Sun-Dried Tomato Salsa
20 turkey pepperoni slices, quartered
1 (2.2 oz.) can sliced olives, drained
1/2 c. shredded Parmesan cheese
1 (8 oz.) container Fresh Mozzarella cheese, drained
snipped fresh basil
Cook pasta in boiling salted water according to pkg. directions; drain well and return to pan. Stir in salsa, pepperoni and olives; cook until very hot. Toss with Parmesan cheese and stir in mozzarella. Cover and cook for a few minutes more to barely melt mozzarella; top with basil.
*For a vegetarian version, substitute peppers or mushrooms for the pepperoni.