Cornetti with Sun-Dried Tomatoes and Cannellini Beans Recipe

by katerina on May 10, 2007

This easy vegetarian pasta recipe is salty and satisfying.  I am not a huge fan of sun-dried tomatoes but I loved this dish. On my first bite I thought it was only just okay – but by the end I was gobbling it down and I ended up having several more bites while I was packing up the leftovers. It also has temporarily cured me of my dislike of sun-dried tomatoes.

Next time I might save the pasta water to thin out the sauce at the end and add a bit more salt and maybe some more tomatoes. All and all I would highly recommend it – and it is dead easy. You can see the original post from the Amateur Gourmet here, it is originally a Lydia Bastianich recipe. My scaled down and modified version is below.

[print_this]Cornetti with Sun-Dried Tomatoes and Cannellini Beans
(serves 3-4)
Adapted from The Amateur Gourmet
250g cornetti or other small macaroni
3T olive oil
2T oil from sun-dried tomato jar
3 cloves of garlic, thinly sliced
1t red pepper flakes, or 2 small dried red chiles crushed
3/4C sun-dried tomatoes, drained and cut into 1/4″ strips
1 small can cannellini beans (2C), drained
1/4t salt
3T fresh parsley, chopped
1/4C Parmesan, grated

1. Put the pasta on to cook, you can do this while you do the rest, just make sure to save some of the pasta water when draining and under cook it by a minute or so. In a thick bottom pot, large enough to hold the pasta later put 2T of the olive oil and all the tomato oil. Bring it up to medium-high heat.
2. Add the garlic and allow it to cook for a minute, stirring. Add the chiles and do the same. Add the tomatoes and allow them to cook for a minute.
3. Drain the pasta if you haven’t already and add a cup of the pasta water to the sauce and allow it to simmer until reduced by half.
4. Add the beans, salt and another cup of pasta water and allow to simmer for 5 minutes. If your pasta is cooked add it in in the last minute of cooking, stirring frequently.
5. Stir in the parsley, remove from the heat and add the cheese and last 1T of oil. If you need to thin the sauce add more pasta water and salt and pepper to taste.
6. Serve with extra grated cheese.[/print_this]

Similar Recipes:
Minestrone di Romagna
Cannellini Bean Puree
Roasted Garlic, Red Pepper, and White Bean Dip Recipe

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