Pasta with Tomatoes, White Beans, & Pepperoni
Yield
2 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
garlic cloves
thinly sliced |
|
| 1 | tablespoon |
olive oil
|
|
| ¼ | cup |
onions
chopped |
|
| ⅓ | cup |
pepperoni
coarsely chopped |
*
|
| 16 | ounces |
italian plum (roma) tomatoes
chopped |
|
| ½ | teaspoon |
basil
crumbled |
*
|
| ¼ | teaspoon |
oregano
crumbled |
|
| ¼ | teaspoon |
red pepper flakes
hot |
|
| ⅔ | cup |
white beans
canned, drained, rinsed |
|
| 1 | tablespoon |
parsley leaves
minced |
|
| ¼ | pound |
pasta
tubular |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
garlic cloves
thinly sliced |
|
| 15 | ml |
olive oil
|
|
| 59 | ml |
onions
chopped |
|
| 79 | ml |
pepperoni
coarsely chopped |
*
|
| 462.4 | ml/g |
italian plum (roma) tomatoes
chopped |
|
| 2.5 | ml |
basil
crumbled |
*
|
| 1.3 | ml |
oregano
crumbled |
|
| 1.3 | ml |
red pepper flakes
hot |
|
| 158 | ml |
white beans
canned, drained, rinsed |
|
| 15 | ml |
parsley leaves
minced |
|
| 113.4 | g |
pasta
tubular |
|
Directions
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 to 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.
