Title: Pasta with Tomatoes, White Beans, and Pepperoni
Categories: Pasta Italian Bean
Yield: 2 Servings
| 1 | | Garlic Clove, Thinly Sliced |
| 1 | tb | Olive Oil |
| 1/4 | c | Onion, Chopped |
| 1/3 | c | Pepperoni, Coarsely Chopped |
| 16 | oz | Plum Tomatoes, With Juice |
| 1/2 | ts | Basil, Crumbled |
| 1/4 | ts | Oregano, Crumbled |
| 1/4 | ts | Hot Red Pepper Flakes |
| 2/3 | c | White Beans, Canned, Drained |
| 1 | tb | Fresh Parsley, Minced |
| 1/4 | lb | Tubular 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.