Pasta with tomatoes white beans and pepperoni
Yield: 2 servings
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
Instructions:
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
