Pasta With Tomatoes White Beans & Pepperoni Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1: Garlic clove, thinly sliced
1 tbsp: Olive oil,
1/4 cup: Onion, chopped
1/3 cup: Pepperoni, coarsely chopped
16 ounce: Plum tomatoes, with juice, c
1/2 tsp: Basil, crumbled
1/4 tsp: Oregano, crumbled
1/4 tsp: Hot red pepper flakes,
2/3 cup: White beans, canned, drained
1 tbsp: Fresh parsley, minced
1/4 lbs: Tubular pasta,
1: 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