Pasta With Tomatoes White Beans & Pepperoni

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Servings: 2 Difficulty: Intermediate
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A quick and hearty Italian-inspired dinner combining creamy white beans, spicy pepperoni, and rich tomato sauce.
Pasta With Tomatoes White Beans & Pepperoni recipe image
Pasta With Tomatoes White Beans & Pepperoni recipe image
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Pasta With Tomatoes White Beans & Pepperoni

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 Calories: 407.9

Description

This comforting pasta dish brings together the best of Italian comfort food in under thirty minutes. Creamy white beans add a luxurious texture and protein boost, while spicy pepperoni provides a savory, slightly smoky kick that cuts through the acidity of the canned plum tomatoes. The sauce is built on a base of golden garlic oil, fresh basil, and oregano, creating a fragrant and deeply flavorful coating for the tubular pasta. Its the perfect weeknight solution when you want something substantial yet simple. Serve it hot with a generous dusting of grated Parmesan and fresh parsley for a meal that feels both rustic and refined.

Ingredients

Directions

  1. Bring a large pot of salted water to a boil. Cook the tubular pasta according to package directions until al dente. Drain well and set aside.
  2. While the pasta cooks, heat olive oil in a heavy skillet over moderate heat. Add the thinly sliced garlic and cook, stirring frequently, until golden. Remove the garlic with a slotted spoon and discard to prevent burning.
  3. Add the chopped onion and pepperoni to the skillet. Cook over medium-low heat, stirring occasionally, for about 3 minutes until the onion begins to soften.
  4. Add the plum tomatoes with their juice, crumbled basil, oregano, red pepper flakes, and salt and pepper to taste.
  5. Simmer the sauce mixture, stirring occasionally, for 5 minutes to allow the flavors to meld.
  6. Stir in the drained white beans and minced fresh parsley. Continue to simmer, partially covered, for 5 to 7 minutes until the sauce thickens slightly.
  7. Add the drained pasta to the skillet with the sauce. Toss gently to coat the pasta evenly.
  8. Divide the pasta between two heated bowls. Sprinkle with grated Parmesan cheese and garnish with parsley sprigs before serving.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 407.9kcal
% Daily Value *
Total Fat 19.1g30%
Saturated Fat 7.5g38%
Cholesterol 38.8mg13%
Sodium 680.4mg29%
Total Carbohydrate 37.2g13%
Dietary Fiber 5.9g24%
Sugars 11.5g
Protein 20.9g42%

* 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

**Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to refresh the sauce.

**Substitutions:** You can substitute cannellini beans with navy beans or great northern beans. For a vegetarian version, omit the pepperoni and add extra olives or artichoke hearts.

**Tip:** If you prefer a smoother sauce, use an immersion blender to pulse the tomatoes and beans briefly before adding the pasta. For extra richness, stir in a tablespoon of butter at the end.

Keywords: pasta, white beans, pepperoni, tomatoes, italian, quick dinner, vegetarian option, comfort food, garlic, basil, oregano, parmesan, spicy, weeknight meal, easy recipe, canned tomatoes, red pepper flakes, one pan sauce
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