Pasta with tomatoes white beans & pepperoni

Yield: 2 Servings

Measure Ingredient
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

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