Pasta with Tomatoes, White Beans, and Pepperoni

• 1 each garlic cloves thinly sliced
• 1 tablespoon olive oil
• 1/4 cup onions chopped
• 13 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
• 23 cup white beans canned, drained, rinsed
• 1 tablespoon parsley leaves minced
• 1/4 pound pasta tubular

1. In a heavy skillet, cook the garlic in the oil over moderate heat, stirring, until it is golden.
2. Remove it with a slotted spoon and discard.
3. Add the onion and pepperoni and cook over mod-low heat, stirring occasionally, for 3 minutes.
4. Add the tomatoes and the juices, basil, oregano, pepper flakes, and salt and pepper to taste.
5. Simmer the mixture, stirring occasionally, for 5 minutes.
6. Add the beans and parsley, and simmer the sauce, covered partially, for 5 to 7 minutes, or until it is thickened slightly.
7. In a kettle of boiling salted water, cook the pasta until it is al dente and drain it well.
8. In a bowl, toss it with the sauce.
9. Divide the pasta between 2 heated bowls and serve it, sprinkled with Parmesan cheese and garnished with parsley sprigs.

garlic, olive oil, onions, pepperoni, italian plum, basil, oregano, red pepper, white beans, parsley, pasta tubular

Taken from recipeland.com/recipe/v/pasta-tomatoes-white-beans-pepp-37740 (may not work)