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Ingredientes
- 1 x garlic clove, thinly sliced
- 1 Tbsp. extra virgin olive oil
- 1/4 c. onion, minced
- 1/3 c. pepperoni, coarsely minced
- 16 ounce plum tomatoes, with juice, minced
- 1/2 tsp basil, crumbled
- 1/4 tsp oregano, crumbled
- 1/4 tsp warm red pepper flakes
- 2/3 c. white beans, canned, liquid removed and rinsed well
- 1 Tbsp. fresh parsley, chopped
- 1/4 lb tubular pasta
- Â Â parmesan cheese, grated
Direcciones
- In a heavy skillet, cook the garlic in the oil over moderate heat, stirring, till it is golden brown. Remove it with a slotted spoon and throw away. Add in the onion and pepperoni and cook over mod-low heat, stirring occasionally, for 3 min. Add in the tomatoes and the juices, basil, oregano, pepper flakes, and salt and pepper to taste. Simmer the mix, stirring occasionally, for 5 min.
- Add in the beans and parsley, and simmer the sauce, covered partially, for 5-7 min, or possibly till it is thickened slightly. In a kettle of boiling salted water, cook the pasta till it is al dente and drain it well. In a bowl, toss it with the sauce. Divide the pasta between 2 heated bowls and serve it, sprinkled with Parmesan cheese and garnished with parsley sprigs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 341g | |
| Recipe makes 2 servings | |
| Calories 526 | |
| Calories from Fat 225 | 43% |
| Total Fat 25.13g | 31% |
| Saturated Fat 7.02g | 28% |
| Trans Fat 0.64g | |
| Cholesterol 41mg | 14% |
| Sodium 675mg | 28% |
| Potassium 1853mg | 53% |
| Total Carbs 51.0g | 14% |
| Dietary Fiber 13.2g | 44% |
| Sugars 7.66g | 5% |
| Protein 26.84g | 43% |
