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Pasta With Tomatoes, White Beans, And Peppero

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CATEGORY CUISINE TAG YIELD
Grains, Dairy Italian Beans, Italian, Pasta 2 Servings

INGREDIENTS

1 Garlic clove, thinly sliced
1 T Olive oil
1/4 c Onion, chopped
1/3 c Pepperoni, coarsely chopped
16 oz Plum tomatoes, with juice c
opped
1/2 t Basil, crumbled
1/4 t Oregano, crumbled
1/4 t Hot red pepper flakes
2/3 c White beans, canned drained
nd rinsed well
1 T 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 702
Calories From Fat: 287
Total Fat: 32.7g
Cholesterol: 74.8mg
Sodium: 1668mg
Potassium: 1708.1mg
Carbohydrates: 52.6g
Fiber: 15.3g
Sugar: 2.2g
Protein: 53.3g


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