Pasta With Tomatoes, White Beans, And Pepperoni

Servings: 2
Ingredients:

1    Garlic clove, thinly sliced       1/4 ts Oregano, crumbled
1 tb Olive oil                         1/4 ts Hot red pepper flakes
1/4 c  Onion, chopped                    2/3 c  White beans, canned, drained
1/3 c  Pepperoni, coarsely chopped              -nd rinsed well
16 oz Plum tomatoes, with juice, c        1 tb Fresh parsley, minced
-opped                            1/4 lb Tubular pasta
1/2 ts Basil, crumbled                          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

—–