Preheat the oven to 180°c (160 fan/ Gas 4/ 350F).
Cook the pasta in a pan of salted water to al dente, drain and set aside.
250 g Pasta
Meanwhile, heat a tablespoon of olive in a shallow casserole or frying pan and cook the garlic and red pepper on a medium heat until soft.
1 tablespoon Olive Oil, 2 Garlic Cloves, 1 Red Pepper
Stir in the pasta sauce, red pesto, oregano, salt, and pepper and simmer for 10 minutes.
400 g Pasta Sauce, 1 tablespoon Red Pesto, 1 tablespoon Dried Oregano, ½ teaspoon Salt, ½ teaspoon Pepper
Mix in the cooked pasta.
Top with the grated mozzarella and pepperoni slices and bake in the oven for 10 minutes until the cheese has melted and the top is golden. Garnish with basil leaves.
175 g Grated Mozzarella, 10 Pepperoni Slices