Ingredients Jump to Instructions ↓

  1. 1 Garlic clove - thinly sliced

  2. 1 tablespoon 15ml Olive oil

  3. 1/4 cup 15g / 1/2oz Onion - chopped

  4. 1/3 cup 48g / 1.7oz Pepperoni - coarsely chopped

  5. 16 oz 454g Plum tomatoes - with juice, chopped

  6. 1/2 teaspoon 2 1/2ml Basil - crumbled

  7. 1/4 teaspoon 1 1/3ml Oregano - crumbled

  8. 1/4 teaspoon 1 1/3ml Hot red pepper flakes

  9. 2/3 cup 106g / 3.7oz White beans - canned, drained - and rinsed well

  10. 1 tablespoon 15ml Fresh parsley - minced

  11. 1/4 lb 113g / 4oz Tubular pasta Parmesan cheese - grated

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. Gourmet Magazine.


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