1 Garlic clove, thinly sliced
1 tbsp Olive oil
1/4 cup Onion, chopped
1/3 cup Pepperoni, coarsely chopped
16 oz Plum tomatoes, with juice, c
1/2 tsp Basil, crumbled
1/4 tsp Oregano, crumbled
1/4 tsp Hot red pepper flakes
2/3 cup White beans, canned, drained
1 tbsp Fresh parsley, minced
1/4 lb Tubular pasta
1 Parmesan cheese, grated
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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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