Pasta With Tomatoes, White Beans, And Pepperoni Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
1: Garlic clove, thinly sliced
1/4 tsp: Oregano, crumbled
1 tbsp: Olive oil,
1/4 tsp: Hot red pepper flakes,
1/4 cup: Onion, chopped
2/3 cup: White beans, canned, drained
1/3 cup: Pepperoni, coarsely chopped
-nd rinsed well,
16 ounce: Plum tomatoes, with juice, c
1 tbsp: Fresh parsley, minced
-opped,
1/4 lbs: Tubular pasta,
1/2 tsp: Basil, crumbled
Parmesan cheese, grated
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 5-7 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
Source from luhu.jp
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
Source from luhu.jp