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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pasta with White Beans, Tomatoes and Pepperoni Recipe

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This recipe for Pasta with White Beans, Tomatoes and Pepperoni is from Our Family Guide to Great Home Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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