Recipe - Pasta With Tomatoes White Beans And Pepperoni

1 Garlic clove, thinly cut or sliced up
1 tablespoon Olive oil
One fourth cup Onion, chopped
1/3 cup Pepperoni, coarsely chopped
16 ounce Plum tomatoes, with juice, c
One half teaspoon Basil, crumbled
One fourth teaspoon Oregano, crumbled
One fourth teaspoon Hot red pepper flakes
2/3 cup White beans, canned, drained
1 tablespoon Fresh parsley, minced
One fourth pound Tubular pasta
1 Parmesan cheese, grated

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 modlow 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 57 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini