| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Italian | Pasta, Italian, Beans | 2 | Servings |
INGREDIENTS
| 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, c opped |
| 1/2 | ts | Basil, crumbled |
| 1/4 | ts | Oregano, crumbled |
| 1/4 | ts | Hot red pepper flakes |
| 2/3 | c | White beans, canned, drained nd rinsed well |
| 1 | tb | Fresh parsley, minced |
| 1/4 | lb | Tubular pasta |
| Parmesan cheese, grated |
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. a 1987 Gourmet Mag. favorite
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