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, c

Recipe Instructions

1/2 teaspoon basil -- crumbled

1/4 teaspoon oregano -- crumbled

1/4 teaspoon hot red pepper flakes

2/3 cup white beans -- canned, drained

rinsed well

1 tablespoon fresh parsley -- minced

1/4 pound 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 By Pasta With Tomatoes, White Beans, And Pepperoni on WithPasta, Tomatoes, White Beans, And Pepperoni

Source:
Mimi Markofsky

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