Title: Pasta with tomatoes white beans & pepperoni
 Categories: Pasta, Italian
      Yield: 2 Servings
 
      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
    1/2 ts Basil, crumbled
    1/4 ts Oregano, crumbled
    1/4 ts Hot red pepper flakes
    2/3 c  White beans, canned, drained
      1 tb Fresh parsley, minced
    1/4 lb Tubular pasta
      1    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