This rustic pasta dish combines the earthy richness of white beans with the spicy kick of pepperoni and the bright acidity of plum tomatoes. The sauce is built on a foundation of garlic-infused oil, fresh basil, oregano, and a hint of red pepper flakes for warmth. The result is a hearty, satisfying meal that balances textures beautifully&# 226;ÂÂcreamy beans, tender pasta, and savory meat. ItâÂÂs perfect for a quick weeknight dinner or a casual lunch when you crave something flavorful yet simple. The combination of fresh herbs and canned tomatoes creates a fresh, vibrant taste that feels homemade without the fuss. Serve with a sprinkle of Parmesan for an extra layer of umami. This recipe is versatile enough to be spiced up or toned down to suit your family’s heat tolerance.
Pasta With Tomatoes, White Beans, & Peppero
Description
This rustic pasta dish combines the earthy richness of white beans with the spicy kick of pepperoni and the bright acidity of plum tomatoes. The sauce is built on a foundation of garlic-infused oil, fresh basil, oregano, and a hint of red pepper flakes for warmth. The result is a hearty, satisfying meal that balances textures beautifully&# 226;ÂÂcreamy beans, tender pasta, and savory meat. ItâÂÂs perfect for a quick weeknight dinner or a casual lunch when you crave something flavorful yet simple. The combination of fresh herbs and canned tomatoes creates a fresh, vibrant taste that feels homemade without the fuss. Serve with a sprinkle of Parmesan for an extra layer of umami. This recipe is versatile enough to be spiced up or toned down to suit your family's heat tolerance.Ingredients
Directions
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Heat olive oil in a heavy skillet over moderate heat. Add thinly sliced garlic and cook, stirring frequently, until golden brown. Remove garlic with a slotted spoon and discard.
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Add chopped onion and coarsely chopped pepperoni to the skillet. Cook over medium-low heat, stirring occasionally, for about 3 minutes until onion begins to soften.
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Add plum tomatoes with their juice, 1/2 teaspoon crumbled basil, 1/4 teaspoon crumbled oregano, 1/4 teaspoon hot red pepper flakes, and salt and pepper to taste.
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Simmer the tomato mixture, stirring occasionally, for 5 minutes to allow flavors to meld.
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Stir in 2/3 cup drained and rinsed white beans and 1 tablespoon minced fresh parsley. Cover the skillet partially and simmer for 5-7 minutes, or until the sauce thickens slightly.
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Meanwhile, bring a kettle of salted water to a boil. Cook 1/4 pound tubular pasta until al dente. Drain well.
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Toss the drained pasta with the bean and tomato sauce in a large bowl.
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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 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
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 or broth to refresh the sauce.
Substitutions: For a vegetarian version, omit the pepperoni. You can substitute cannellini beans for other white beans like navy or great northern beans. Fresh tomatoes can be used in place of canned during peak season.
Variations: Add a handful of spinach or kale during the last minute of simmering for extra greens. A drizzle of extra virgin olive oil just before serving adds richness.
Tip: Toasting the garlic gently brings out its sweetness without bitterness, but watch it closely as it can burn quickly. Discarding the fried garlic prevents overpowering bitterness in the final dish.
