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Title: Pasta with Tomatoes, White Beans, and Pepperoni
Categories: Pasta Italian Bean
Yield: 2 Servings

1 Garlic Clove, Thinly Sliced
1tbOlive Oil
1/4cOnion, Chopped
1/3cPepperoni, Coarsely Chopped
16ozPlum Tomatoes, With Juice
1/2tsBasil, Crumbled
1/4tsOregano, Crumbled
1/4tsHot Red Pepper Flakes
2/3cWhite Beans, Canned, Drained
1tbFresh Parsley, Minced
1/4lbTubular Pasta
  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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