Pasta With Tomatoes, White Beans, And Pepperoni

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Servings: 2 Difficulty: Advanced
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A quick, savory Italian-inspired dish combining creamy beans, spicy pepperoni, and fresh tomato sauce.
Pasta With Tomatoes, White Beans, and Pepperoni recipe image
Pasta With Tomatoes, White Beans, and Pepperoni recipe image
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Pasta With Tomatoes, White Beans, And Pepperoni

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 210.0

Description

This hearty pasta dish brings the comfort of Italian home cooking to your table in under an hour. The combination of creamy white beans and rich plum tomatoes creates a luscious, thick sauce that clings perfectly to tubular pasta. Savory pepperoni adds a spicy kick and depth of flavor, while fresh garlic, oregano, and basil provide aromatic warmth. It is an excellent choice for busy weeknight dinners or casual gatherings where you want something satisfying yet simple to prepare. The dish balances textures beautifully, with the soft beans contrasting against the al dente pasta. Leftovers also taste wonderful, making it a practical recipe for meal prep. Serve with a sprinkle of Parmesan cheese for an extra layer of umami richness.

Ingredients

Directions

  1. Bring a large pot of salted water to a boil for the pasta.
  2. While the water heats, heat olive oil in a heavy skillet over moderate heat.
  3. Add the sliced garlic to the oil and cook, stirring constantly, until golden brown.
  4. Remove the garlic with a slotted spoon and discard to prevent burning.
  5. Add the chopped onion and pepperoni to the skillet.
  6. Cook over moderately low heat, stirring occasionally, for about 3 minutes until the onion softens.
  7. Add the plum tomatoes with their juice, basil, oregano, hot red pepper flakes, salt, and pepper.
  8. Bring the tomato mixture to a simmer and cook, stirring occasionally, for 5 minutes.
  9. Stir in the drained white beans and half of the minced parsley.
  10. Partially cover the skillet and simmer for 5 to 7 minutes, until the sauce thickens slightly.
  11. Meanwhile, cook the tubular pasta in the boiling salted water until al dente.
  12. Drain the pasta well.
  13. In a large bowl, toss the hot pasta with the bean and tomato sauce until evenly coated.
  14. Divide the pasta between two heated bowls.
  15. Sprinkle with grated Parmesan cheese and garnish with the remaining parsley sprigs.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 210.0kcal
% Daily Value *
Total Fat 11.4g18%
Saturated Fat 2.9g15%
Cholesterol 16.8mg6%
Sodium 293.8mg13%
Total Carbohydrate 17.6g6%
Dietary Fiber 5.1g21%
Sugars 11.1g
Protein 9.6g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not discard the fried garlic if you prefer a stronger garlic flavor, though it may become bitter if overcooked.

You can substitute cannellini beans or great northern beans for the white beans.

For a vegetarian version, omit the pepperoni or use a plant-based alternative.

Leftover sauce and pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to loosen the sauce.

Tubular pasta like rigatoni or penne works best as the ridges hold the chunky sauce well.

Keywords: pasta, beans, pepperoni, tomatoes, italian, garlic, basil, oregano, olive oil, onion, vegetarian-friendly, quick dinner, comfort food, tomato sauce, white beans, canned tomatoes, weeknight meal, savory, hearty, easy recipe
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