Pasta with Tomatoes, White Beans, and Pepperoni

Yields:	2 servings
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	Preparation	10 minutes
	Cooking	30 minutes
	Ready In	40 minutes

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Ingredients

1	each	garlic clove	thinly sliced
1	tablespoon	olive oil
1/4	cup	onion	chopped
1/3	cup	pepperoni	coarsely chopped
16	ounces	italian plum (roma) tomatoes	chopped
1/2	teaspoon	basil	crumbled
1/4	teaspoon	oregano	crumbled
1/4	teaspoon	red pepper flakes	hot
2/3	cup	white beans	canned, drained, rinsed
1	tablespoon	parsley leaves	minced
1/4	pound	pasta	tubular

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.