Pasta with Tomatoes, White Beans, & Pepperoni

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.