Pasta with Tomatoes, White Beans, and Pepperoni

1. 1

   In a heavy skillet, cook the garlic in the oil over moderate heat, stirring, until it is golden.

2. 2

   Remove it with a slotted spoon and discard.

3. 3

   Add the onion and pepperoni and cook over mod-low heat, stirring occasionally, for 3 minutes.

4. 4

   Add the tomatoes and the juices, basil, oregano, pepper flakes, and salt and pepper to taste.

5. 5

   Simmer the mixture, stirring occasionally, for 5 minutes.

6. 6

   Add the beans and parsley, and simmer the sauce, covered partially, for 5 to 7 minutes, or until it is thickened slightly.

7. 7

   In a kettle of boiling salted water, cook the pasta until it is al dente and drain it well.

8. 8

   In a bowl, toss it with the sauce.

9. 9

   Divide the pasta between 2 heated bowls and serve it, sprinkled with Parmesan cheese and garnished with parsley sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.