Yield: 2 Servings
|1 \N||Garlic clove, thinly sliced|
|1 tablespoon||Olive oil|
|¼ cup||Onion, chopped|
|⅓ cup||Pepperoni, coarsely chopped|
|16 ounces||Plum tomatoes, with juice, c|
|½ teaspoon||Basil, crumbled|
|¼ teaspoon||Oregano, crumbled|
|¼ teaspoon||Hot red pepper flakes|
|⅔ cup||White beans, canned, drained|
|1 tablespoon||Fresh parsley, minced|
|¼ pounds||Tubular pasta|
|1 \N||Parmesan cheese, grated|
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