Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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, 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

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