"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pasta with White Beans, Tomatoes and Pepperoni Recipe

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This recipe for Pasta with White Beans, Tomatoes and Pepperoni, by , is from Our Family Guide to Great Home Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kimberly Stanton
Added: Sunday, February 6, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 cloves garlic, minced
2 tbsp. olive oil
1/2 c. chopped onion
2/3 c. chopped pepperoni
28 oz. Italian plum tomatoes, chopped, with liquid reserved
1 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. hot red pepper flakes
1 1/3 c. drained canned white beans
2 tbsp. minced fresh parsley (or 2 tsp. dried)
1/2 lb. pasta shells or tubes
1/2 c. Parmesan cheese (for topping)

Directions:
Directions:
1. In heavy skillet, cook garlic in oil.
2. Add onion and pepperoni, and cook for 3 minutes.
3. Add tomatoes with reserved liquid, basil, oregano and red pepper flakes, and simmer 5 minutes.
4. Add beans and parsley, and simmer covered for 5 to 7 minutes, until thickened.
5. Cook pasta al dente.
6. Serve pasta with sauce.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
I'm not sure where this recipe came from, but it became a staple during my (extended) grad school days.

 

 

 

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