Title: Pasta with Tomatoes~ White Beans~ & Pepperoni
Categories: Pasta Italian Bean
Yield: 2 Servings

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

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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