Pasta With Tomatoes, White Beans, And Pepperoni
Serves 4 people

This recipe is an old family stand-by for days when supper has to be made at the very last minute. Just slice the onion and pepperoni ahead of time and toss everything together when you get home and have to make supper. By the time the pasta is done cooking, the sauce is ready and it all takes less than 30 minutes from start to finish.

2 cloves garlic, thinly sliced
2 tablespoons olive oil
1/2 cup onion, chopped
2/3 cup pepperoni, sliced
32 oz plum tomatoes, with juice, chopped
1 teaspoon dried basil, crumbled
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon hot red pepper flakes
1 1/3 cups canned white beans, drained
2 tablespoons fresh parsley, minced
1/2 pound tubular pasta (ie. ziti, rigatoni, etc...)
Grated Parmesan cheese

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 4 heated bowls and serve it, sprinkled with Parmesan cheese and garnished with parsley sprigs.