Pasta w/Tomatoes White Beans and Pepperoni
1 Garlic clove, thinly sliced
1 tablespoon of Olive oil
1/4 cup of onion, chopped
1/3 cup of pepperoni, coarsely chopped
16 ounces of plum tomatoes, with juice, chopped
1/2 teaspoon of basil, crumbled
1/4 teaspoon of oregano, crumbled
1/4 teaspoon of hot red pepper flakes
2/3 cup of white beans, canned, drained
1 tablespoon of fresh parsley, minced
1/4 pound of tubular pasta
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.
2 servings
a 1987 Gourmet Mag. favorite From Geminis MASSIVE MealMaster collection |
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