* Exported from MasterCook *
Pasta with tomatoes, white beans, and pepperoni
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Pasta Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Basil, crumbled
1/4 t Oregano, crumbled
1/4 t 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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