Pasta with Tomatoes, White Beans, and Pepperoni

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

2/3 c White beans, canned, drained

-nd rinsed well 1 tb Fresh parsley, minced

1/4 lb Tubular pasta

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 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