Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    garlic clove -- thinly sliced
   1      tablespoon    olive oil
     1/4  cup           onion -- chopped
     1/3  cup           pepperoni -- coarsely chopped
  16      ounces        plum tomatoes -- with juice, chopped
     1/2  teaspoon      basil -- crumbled
     1/4  teaspoon      oregano -- crumbled
     1/4  teaspoon      hot red pepper flakes
     2/3  cup           white beans -- canned, drained
                        - and rinsed well
   1      tablespoon    fresh parsley -- minced
     1/4  pound         tubular pasta
                        parmesan cheese -- grated

Preparation:

In a heavy skillet, cook the garlic in the oil over moderate heat, stirring, until it is golden. Remove it with a slotted spoon and discard. Add the onion and pepperoni and cook over mod-low heat, stirring occasionally, for 3 minutes. Add the tomatoes and the juices, basil, oregano, pepper flakes, and salt and pepper to taste. Simmer the mixture, stirring occasionally, for 5 minutes. Add the beans and parsley, and simmer the sauce, covered partially, for 5-7 minutes, or until it is thickened slightly. In a kettle of boiling salted water, cook the pasta until 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. 1987 Gourmet Magazine.