I love pasta. It’s kind of my “everything but the kitchen sink” type meal. When I’m pushing my budget for my biweekly pay cycle, but have a gourmet craving, it’s so easy to throw whatever I have into a pan and simmer for awhile.
This is one of those great dishes. Sun-dried tomatoes and cannellini beans are two ingredients I stock up on when I have some cash and keep them in the pantry. And when have you ever not known me to have garlic and pasta? I used bowties but I think longer pasta would be great with this, like fettuccine. A splash of lemon juice, if you had it, would brighten things up even more, and play off of the tart tomatoes.
Pasta with Sun-Dried Tomatoes and Cannellini Beans
Adapted from Amateur Gourmet
4 cloves of garlic, minced
1 cup sun-dried tomatoes, sliced
1 can cannellini beans, drained and rinsed
2 cups pasta
Boil your pasta in salted water.
Pour 1 Tbsp of sun-dried tomato oil into a medium skillet over medium-high heat. Add garlic, let cook for 1 minute, until just soft. Add sun-dried tomatoes, cook for another 2 minutes.
Add 1 ladle of pasta water. Simmer until reduced by half.
Stir in beans, a pinch of salt, and another ladle of pasta water. Simmer for 4 minutes.
Add pasta to the sauce and toss together. Serve and relax!