Serves:

Ingredients:

1 Garlic clove, thinly sliced
1 tb Olive oil
1/4 c Onion, chopped
1/3 c Pepperoni, coarsely chopped
16 oz Plum tomatoes, with juice, c
-opped
1/2 ts Basil, crumbled
1/4 ts Oregano, crumbled
1/4 ts Hot red pepper flakes
3/4 c White beans, canned, drained
-nd rinsed well
1 tb Fresh parsley, minced
1/4 lb Tubular pasta
Parmesan cheese, grated

Method:

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.