| 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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