Pasta with tomatoes, white beans, and peppero Recipe

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Pasta with tomatoes, white beans, and peppero

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Italian, Pastas & Noodles, Tomatoes, Vegetables, Western European

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Ingredients:

Procedures:

1	In a heavy skillet, cook the garlic in the oil over moderate heat, stirring, until it is golden.
2	Remove it with a slotted spoon and discard.
3	Add the onion and pepperoni and cook over mod-low heat, stirring occasionally, for 3 minutes.
4	Add the tomatoes and the juices, basil, oregano, pepper flakes, and salt and pepper to taste.
5	Simmer the mixture, stirring occasionally, for 5 minutes.
6	Add the beans and parsley, and simmer the sauce, covered partially, for 5-7 minutes, or until it is thickened slightly.
7	In a kettle of boiling salted water, cook the pasta until it is al dente and drain it well.
8	In a bowl, toss it with the sauce.
9	Divide the pasta between 2 heated bowls and serve it, sprinkled with parmesan cheese and garnished with parsley sprigs.
10	A 1987 gourmet mag.
11	Favorite.