Method

• 1.
  Bring a large kettle of water to the boil.
• 2.
  Heat the oil in a large saucepan over high heat. Add pepperoni and capers and cook, stirring often, for 4 minutes or until nearly crispy. Add the garlic and cook, stirring constantly, for 1 minute or until pepperoni is crispy and garlic is golden. Using a slotted spoon, transfer to a plate.
• 3.
  Add onion to pan and cook, stirring often, for 1 minute or until it starts to colour. Add passata, stock cube and the boiling water, carefully using some of the boiling water to rinse the bottle of passata and add to the pan. Stir to combine. Bring to the boil over high heat. Add the spaghetti. Using tongs, slowly push into the boiling sauce until the pasta is soft enough to bend and is fully submerged in the sauce (this will take 1-2 minutes). Reduce heat to medium-high and boil, stirring every few minutes to ensure pasta is not sticking to the base, for 9-10 minutes or until pasta is al dente. Stir in parmesan and check seasoning.
• 4.
  Remove from the heat and immediately stir through most of the bocconcini (it will soften and slightly melt with the heat).
• 5.
  Divide between shallow bowls and sprinkle with remaining bocconcini, pepperoni mixture, basil leaves and chilli flakes if using, to serve.