Pasta with tomatoes, white beans, and pepperoni
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Garlic clove, thinly sliced | |
| 1 | tablespoon | Olive oil |
| ¼ | cup | Onion, chopped |
| ⅓ | cup | Pepperoni, coarsely chopped |
| 16 | ounces | Plum tomatoes, with juice, c opped |
| ½ | teaspoon | Basil, crumbled |
| ¼ | teaspoon | Oregano, crumbled |
| ¼ | teaspoon | Hot red pepper flakes |
| ⅔ | cup | White beans, canned, drained nd rinsed well |
| 1 | tablespoon | Fresh parsley, minced |
| ¼ | pounds | Tubular pasta |
| Parmesan cheese, grated | ||
Directions
In a heavy skillet, cook the garlic in the oil over moderate heat, stirring, until it is golden. Remove it with a slotted spoon and discard. Add the onion and pepperoni and cook over mod-low heat, stirring occasionally, for 3 minutes. Add the tomatoes and the juices, basil, oregano, pepper flakes, and salt and pepper to taste.
Simmer the mixture, stirring occasionally, for 5 minutes. Add the beans and parsley, and simmer the sauce, covered partially, for 5-7 minutes, or until it is thickened slightly.
In a kettle of boiling salted water, cook the pasta until it is al dente and drain it well. In a bowl, toss it with the sauce. Divide the pasta between 2 heated bowls and serve it, sprinkled with Parmesan cheese and garnished with parsley sprigs.
a 1987 Gourmet Mag. favorite