Recipe for Pasta With Tomatoes, White Beans, And Pepperoni


1 garlic clove, thinly sliced
1 tablespoon olive oil
1/4 cup onion, chopped
1/3 cup pepperoni, coarsely chopped
16 oz plum tomatoes, with juice, c opped
1/2 teaspoon basil, crumbled
1/4 teaspoon oregano, crumbled
1/4 teaspoon hot red pepper flakes
2/3 cup white beans, canned, drained nd rin; sed well
1 tablespoon fresh parsley, minced
1/4 lb tubular pasta
1 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.

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