Pasta With Tomatoes, White Beans, And Pepperoni

Recipe Ingredients

1		Garlic clove - thinly sliced
1 tablespoon	15ml	Olive oil
1/4 cup	15g / 0.5oz	Onion - chopped
1/3 cup	48g / 1.7oz	Pepperoni - coarsely chopped
16 oz	454g	Plum tomatoes - with juice, chopped
1/2 teaspoon	2.5ml	Basil - crumbled
1/4 teaspoon	1.3ml	Oregano - crumbled
1/4 teaspoon	1.3ml	Hot red pepper flakes
2/3 cup	106g / 3.7oz	White beans - canned, drained
		- and rinsed well
1 tablespoon	15ml	Fresh parsley - minced
1/4 lb	113g / 4oz	Tubular pasta
		Parmesan cheese - grated

Recipe Instructions

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.

1987 Gourmet Magazine.

Source:
Mimi Markofsky

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.